Monday, April 26, 2010

Open Faced Sandwiches with Ricotta, Arugula, and Fried Egg

This light and delicious dinner is from the latest issue of Cooking Light. I knew the instant I saw the picture in the magazine that I had to try it! I'm so glad I did, not only was it delicious but so quick and easy. I served some roasted potatoes on the side. I halved small white creamer potatoes, tossed them in olive oil, salt, and pepper and roasted at 400° for about 40 minutes, turning twice while cooking.

The kids enjoyed the sandwiches, this dinner was a bigger hit than Kid's choice this week. Alex cleaned his plate, he loved the potatoes. I must have cooked them just right, because he's never been that excited about them before. He ate all of his and Dylan's.

1 comment:

  1. This came up in my Google Reader feed just now, and I thought "Wow that looks amazing!" And lo and behold it's from you. Well done!