Herbed Ricotta & Poached Egg Tartine
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Ingredients
1/2 cup ricotta
1 tbsp each finely chopped fresh parsley, basil and chives
1 clove garlic, minced
1/4 tsp each salt and pepper
2 tsp white vinegar
4 slices rustic French or Italian bread (about 1/2-inch/1 cm thick slices toasted
1 ripe avocado, peeled, pitted and sliced
8 cherry tomatoes, quartered
4 tsp extra-virgin olive oil
1/4 tsp flaked sea salt
Nutritional Facts
Amount Per Serving
360 Calories
Fat
20g
Protein
15g
Carbs
29g
Directions
Herbed Ricotta
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Stir together ricotta, parsley, basil, chives, garlic, salt and pepper. Set aside.
Tartine
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Fill saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip into water. Repeat with remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, about 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel.
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Meanwhile, spread Herbed Ricotta over toasted bread. Top with avocado and tomatoes. Arrange poached eggs over top. Drizzle with olive oil and sprinkle with salt.