Egg And Ricotta Toast Recipes

EGG AND RICOTTA TOAST

Egg and Ricotta Toast image

This egg and ricotta toast is the ultimate savory brunch recipe! Ready in 5 minutes and satisfying enough to keep you full until lunch. This loaded ricotta toast is a creamy luxurious breakfast plate, piled high with garlicky spinach and a perfectly fried egg. Vegetarian, gluten free, and can easily be made vegan by using a plant-based egg substitute!

Provided by The Herbeevore

Time 5m

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cloves garlic (minced)
1 cups baby spinach
2 eggs
2 slices bread (use gluten free)
1/2 cup ricotta (see Notes below for a vegan ricotta)
1/4 teaspoon Crushed Red Pepper Flakes
2 tablespoons fresh parsley (chopped)
Sprinkle Himalayan sea salt

Steps:

Sauté the spinach: in a small pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add spinach, and cook for an additional 2 minutes until kale has wilted and is a deep green color. When spinach has wilted, move it to one side of the pan, and crack an egg in the unused pan space. Allow egg to fry for about 6-7 mintues until the egg white has firmed and there is no clear egg white left.
Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
Add the sautéed spinach and crushed chili flakes. Top with an egg and fresh parsley.
Add an optional sprinkle of sea salt, and enjoy!

Nutrition Facts : Calories 317 kcal, Carbohydrate 18 g, Protein 16 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 195 mg, Sodium 278 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

EGG-IN-THE-HOLE TOASTS WITH RICOTTA

Egg-in-the-Hole Toasts with Ricotta image

Baked with bread and cheese, eggs go from morning staple to delicious dinner.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 7

Ingredients

4 slices rustic bread (1 inch thick)
1/4 cup extra-virgin olive oil for brushing, plus more for drizzling
8 ounces (1 cup) fresh ricotta cheese
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
2 ounces (1/4 cup) shaved Parmesan cheese, for serving

Steps:

Preheat oven to 400 degrees. Tear out middle of each bread slice to form a 1 1/2-inch hole, reserving torn pieces. Arrange slices in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.
Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hole in each slice, and drizzle with oil.
Break 1 egg into each hole, and season with salt. Bake untilegg whites are set, about 12 minutes. Top each slice withParmesan, and garnish with toasted bread pieces.

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