Open-Faced Egg, Bacon, Asparagus Sandwich

I love the idea of 30 minute meals, but I can't always stomach the cheery Rachel.  The last time I was at the airport I picked up her magazine.  This recipe is definitely worth the price of the magazine (at airport prices, nonetheless!).  It makes an open faced sandwich perfect for breakfast, brunch, or dinner.  But my favorite part is that they reheat well the next day.

Open-Faced Egg, Bacon, Asparagus Sandwich 
Adapted from Rachel Ray Magazine
Serves 4


1 cup light ricotta cheese
4 slices toasted thick-cut sourdough bread
Salt and pepper
1 bunch grilled (or steamed) asparagus
4 eggs, poached or cooked to your preference
4 slices cooked bacon, crumbled (microwaveable bacon is a champ here!)
2 tablespoons fresh basil, chopped
1/4 cup shredded Parmigiano-Reggiano cheese  

1. Preheat broiler.

2. Spread ricotta on toast (in a pinch, use cream cheese); sprinkle with salt and pepper. 

3. Layer with asparagus spears; top with eggs. 

4. Sprinkle with bacon and shredded cheese.

5. Broil sandwich for 30-60 seconds, or until the cheese begins to melt.

6.  Sprinkle the sandwich with basil and serve warm.