By Claire DiMaggio
Preheat the oven to 350°F (175°C).
Place the whole-grain bread slices on a baking sheet and lightly drizzle with olive oil. Toast in the oven for 10 minutes or until golden brown.
In a medium bowl, combine ricotta cheese, lemon zest, salt, and black pepper. Mix well until smooth and creamy.
Bring a medium pot of water to a gentle simmer. Add a dash of salt and a splash of vinegar (optional, if you have it, to help egg shaping).
Crack an egg into a small bowl and gently slide it into the simmering water. Poach each egg for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels. Repeat for all eggs.
Spread the ricotta mixture evenly onto each toasted slice of bread.
Top each ricotta-coated toast with a poached egg.
In a small bowl, mix mixed berries with honey. Spoon the berry mixture over each toast, around the poached egg, allowing some berries to artfully spill over the edges.
Serve immediately, optionally garnishing with additional lemon zest or a drizzle of olive oil.
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By Claire DiMaggio
This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features whole-grain bread, part-skim ricotta cheese, large eggs and other delicious ingredients. Contains 410 calories total.
Preheat the oven to 350°F (175°C).
Place the whole-grain bread slices on a baking sheet and lightly drizzle with olive oil. Toast in the oven for 10 minutes or until golden brown.
In a medium bowl, combine ricotta cheese, lemon zest, salt, and black pepper. Mix well until smooth and creamy.
Bring a medium pot of water to a gentle simmer. Add a dash of salt and a splash of vinegar (optional, if you have it, to help egg shaping).
Crack an egg into a small bowl and gently slide it into the simmering water. Poach each egg for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels. Repeat for all eggs.
Spread the ricotta mixture evenly onto each toasted slice of bread.
Top each ricotta-coated toast with a poached egg.
In a small bowl, mix mixed berries with honey. Spoon the berry mixture over each toast, around the poached egg, allowing some berries to artfully spill over the edges.
Serve immediately, optionally garnishing with additional lemon zest or a drizzle of olive oil.
Calories per Serving: 410
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