By Claire DiMaggio
Preheat your oven to 375°F (190°C).
Place the whole-grain bread slices on a baking sheet. Drizzle with 1 tablespoon of olive oil. Toast the bread slices in the oven for about 5-7 minutes until golden and crisp.
In a small saucepan, combine the mixed berries with 1 tablespoon of honey. Gently heat over medium-low heat for about 5 minutes until the berries start to soften and create a sauce. Remove from heat and set aside.
In a mixing bowl, combine the part-skim ricotta with 1 tablespoon of honey, lemon zest, and a pinch of salt and black pepper. Mix well until smooth and creamy.
In a medium-sized saucepan, bring water to a gentle simmer. Add a tablespoon of vinegar to help the eggs hold their shape (optional). Carefully crack each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny.
Spread the ricotta mixture generously over each toasted bread slice.
Place a poached egg on top of each ricotta-covered toast. Season with additional salt and pepper to taste.
Top the poached eggs with a spoonful of the warm mixed berry sauce.
Drizzle with the remaining 1 tablespoon of olive oil before serving.
Serve immediately as a delicious brunch or light lunch option.
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By Claire DiMaggio
This Breakfast Brunch Vegetarian Healthy recipe is ready in 35 minutes and features whole-grain bread, part-skim ricotta, large eggs and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 375°F (190°C).
Place the whole-grain bread slices on a baking sheet. Drizzle with 1 tablespoon of olive oil. Toast the bread slices in the oven for about 5-7 minutes until golden and crisp.
In a small saucepan, combine the mixed berries with 1 tablespoon of honey. Gently heat over medium-low heat for about 5 minutes until the berries start to soften and create a sauce. Remove from heat and set aside.
In a mixing bowl, combine the part-skim ricotta with 1 tablespoon of honey, lemon zest, and a pinch of salt and black pepper. Mix well until smooth and creamy.
In a medium-sized saucepan, bring water to a gentle simmer. Add a tablespoon of vinegar to help the eggs hold their shape (optional). Carefully crack each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny.
Spread the ricotta mixture generously over each toasted bread slice.
Place a poached egg on top of each ricotta-covered toast. Season with additional salt and pepper to taste.
Top the poached eggs with a spoonful of the warm mixed berry sauce.
Drizzle with the remaining 1 tablespoon of olive oil before serving.
Serve immediately as a delicious brunch or light lunch option.
Calories per Serving: 480
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