Ricotta Toast with Fried Eggs

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

Conversion

Metric

Imperial

Ingredients

1/2 cup Ricotta

3 tbsp finely chopped, fresh basil

2 tbsp olive oil

4 egg

4 slices of bread, toasted

8 tomato slices

2 tbsp parmesan cheese

Amount Per Serving

300 Calories

Fat

18 g

Saturated Fat

6 g

Sodium

470 mg

Sugar

3 g

Protein

15 g

Fibre

3 g

Carbohydrate

19 g

Combine ricotta, 2 tbsp (30 mL) basil, salt and pepper.
Meanwhile, heat oil in nonstick skillet set over medium heat. Break eggs into skillet; cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up. Alternatively, cook until desired doneness.
Spread ricotta mixture evenly over toast; top with tomato slices and fried eggs. Sprinkle with Parmesan cheese and remaining basil.

• Instead of using fresh basil, combine ricotta with 1 tbsp (15 mL) basil pesto if desired.

• Add a little arugula to toast if desired.