Ricotta breakfast open-faced sandwich

This breakfast is fast, healthy, and surprisingly very filling. Enjoy!

Ricotta breakfast open-faced sandwich

Ingredients (serves 1):

1/2 English muffin
1/4 cup ricotta cheese
1 tsp olive oil
Dash of salt
Dash of pepper
1/4 cup baby spinach
1 egg
1/2 tsp hot sauce

1. Toast half of an English muffin.
2. Meanwhile, fry an egg. For this recipe, I like to cook it sunny side up, so I fry the egg on low in a skillet, and cover it with a lid until the egg sets.
3. Spread ricotta on the English muffin. Pour oil over the ricotta. Add salt and pepper.
4. Add spinach on top, then place the egg on top of that. Add a few dashes of hot sauce to taste.