By Claire DiMaggio
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the 8 slices of whole-grain bread on the prepared baking sheet. Brush them lightly with 1 tablespoon of olive oil.
Toast the bread slices in the preheated oven for 8-10 minutes or until they are golden brown and crispy.
While the bread is toasting, prepare the ricotta spread. In a bowl, combine 1 1/2 cups part-skim ricotta, 2 tablespoons honey, and zest from 1 lemon. Mix until smooth and creamy. Season with a pinch of salt to taste.
In a pot, bring water to a gentle simmer (not a rolling boil). Add a splash of vinegar (optional) to help the eggs hold their shape.
Crack one egg into a small bowl, and then gently slide the egg into the simmering water. Repeat with remaining eggs, cooking them in batches if necessary. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.
Use a slotted spoon to carefully remove the poached eggs and drain them on a paper towel. Season with salt and black pepper.
Spread the ricotta mixture evenly over each toasted bread slice.
Top each slice with a poached egg and a portion of mixed berries. Sprinkle freshly ground black pepper over the eggs and berries.
Serve the ricotta toast warm, drizzling with a little extra honey if desired. Enjoy your meal!
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This Breakfast Brunch Healthy recipe is ready in 40 minutes and features whole-grain bread, part-skim ricotta, large eggs and other delicious ingredients. Contains 370 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the 8 slices of whole-grain bread on the prepared baking sheet. Brush them lightly with 1 tablespoon of olive oil.
Toast the bread slices in the preheated oven for 8-10 minutes or until they are golden brown and crispy.
While the bread is toasting, prepare the ricotta spread. In a bowl, combine 1 1/2 cups part-skim ricotta, 2 tablespoons honey, and zest from 1 lemon. Mix until smooth and creamy. Season with a pinch of salt to taste.
In a pot, bring water to a gentle simmer (not a rolling boil). Add a splash of vinegar (optional) to help the eggs hold their shape.
Crack one egg into a small bowl, and then gently slide the egg into the simmering water. Repeat with remaining eggs, cooking them in batches if necessary. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.
Use a slotted spoon to carefully remove the poached eggs and drain them on a paper towel. Season with salt and black pepper.
Spread the ricotta mixture evenly over each toasted bread slice.
Top each slice with a poached egg and a portion of mixed berries. Sprinkle freshly ground black pepper over the eggs and berries.
Serve the ricotta toast warm, drizzling with a little extra honey if desired. Enjoy your meal!
Calories per Serving: 370
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