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For the salad:
• 1/4 c. packed, sliced flat-leaf parsley leaves
• 1/4 c. pitted, chopped green olives, such as Castelvetrano, Lucques, Picholine or other green olives, alone or in combination
• 1 tsp. fresh lemon juice
• 1 tsp. olive oil
• Freshly ground black pepper, optional
For the eggs and sandwiches: Crack 2 eggs each into two bowls, and use a fork to beat well. Divide the salt and parsley evenly between the bowls.
Brush each side of the sliced bread with a little oil; toast until just barely golden.
Meanwhile, heat an 8-inch skillet over medium heat. Add 1 teaspoon of the oil and swirl to coat the surface.
Once the oil is hot, pour in half of the egg-parsley mixture (one bowl’s worth), which should begin to bubble immediately. Tilt the skillet as needed so the eggs cook in an even, thin layer; use a spatula to gently lift the outer edges of the egg so any uncooked parts can flow underneath. Once the egg has set, use a wide spatula to gently flip them over. Cook for just a few seconds, until set on the second side.
(Alternatively, eggs cooked in an ovenproof skillet can be slipped under a broiler for a few seconds to set.)
Transfer to a plate; repeat with the remaining teaspoon of oil and the remaining egg mixture.
For the salad: Just before assembling the sandwiches, combine the sliced parsley with the olives, squeeze over 1 teaspoon of lemon juice, drizzle with the oil and toss to combine.
Cut the egg into pieces or strips that will approximately cover the bread slices in two layers. Spread the ricotta on the bottom piece of bread for each sandwich and top equally with the egg pieces or strips. Spoon the parsley-olive salad equally over each portion of the egg. Sprinkle a few grinds of black pepper over the salad, if desired, then top each sandwich with its remaining slice of bread.
Nutrition information per serving:
Calories 450 Fat 23 g Sodium 980 mg