By Claire DiMaggio
Toast the 8 slices of whole-grain bread until golden brown.
In a medium bowl, gently toss the mixed berries with 1 tablespoon of honey and the zest of 1 lemon. Set aside to macerate while preparing other ingredients.
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, and slowly add them to the simmering water to poach the eggs. Cook for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside on a paper towel to drain.
In a small mixing bowl, combine the part-skim ricotta cheese with 1 tablespoon of honey, a pinch of salt, and a dash of black pepper. Mix until well combined and creamy.
Spread a generous amount of the ricotta mixture onto each toasted slice of whole-grain bread.
Top each slice with a poached egg. Sprinkle additional salt and black pepper to taste.
Spoon the macerated mixed berries generously over the top of the poached eggs and ricotta toast.
Drizzle with olive oil to finish and serve immediately.
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By Claire DiMaggio
This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features whole-grain bread, part-skim ricotta, large eggs and other delicious ingredients. Contains 490 calories total.
Toast the 8 slices of whole-grain bread until golden brown.
In a medium bowl, gently toss the mixed berries with 1 tablespoon of honey and the zest of 1 lemon. Set aside to macerate while preparing other ingredients.
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, and slowly add them to the simmering water to poach the eggs. Cook for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside on a paper towel to drain.
In a small mixing bowl, combine the part-skim ricotta cheese with 1 tablespoon of honey, a pinch of salt, and a dash of black pepper. Mix until well combined and creamy.
Spread a generous amount of the ricotta mixture onto each toasted slice of whole-grain bread.
Top each slice with a poached egg. Sprinkle additional salt and black pepper to taste.
Spoon the macerated mixed berries generously over the top of the poached eggs and ricotta toast.
Drizzle with olive oil to finish and serve immediately.
Calories per Serving: 490
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