Ricotta Toast with Arugula and Jammy Eggs
Looking for a healthy and satisfying breakfast or lunch option? Ready in less than 15 minutes, this one is a winner! A great alternative to avocado toast. Easily made gluten free by simply subbing out the bread. Enjoy!
Serves 4, 1 slice each
Ingredients:
8 oz ricotta cheese
1/3 cup shaved Parmesan cheese
Juice and zest of one lemon
Small pinch of salt and pepper
4 eggs
4 slices bread (sub gluten free, if desired)
2 cups arugula
Olive oil
Directions:
In a small bowl, combine ricotta, Parmesan, zest and juice of 1/2 of lemon, salt and pepper. Slowly stir to combine. Once combined, whisk quickly for 1-2 minutes to created a fluffier, whipped cheese. Set aside.
Heat 1 inch water in a small saucepan. Gently add eggs. Eggs should not be fully submerged in water. Set timer for 8 minutes.
While eggs are cooking, gently toss arugula with a few drizzles olive oil and zest and juice of other 1/2 of lemon.
Toast bread.
Once eggs are done cooking, run cold water over them to stop cooking. Let cool for a few minutes and very gently peel.
Spread 1/4 of ricotta mixture over slice of toasted bread. Top with 1/2 cup of dressed arugula. Gently slice egg in half and place on top of arugula. Add small pinch of salt and pepper to top.