A yummy twist on eggs and toast. Healthy olive oil, low fat ricotta cheese, parmesan and a squeeze of lemon spread over toast with egg makes this an elegant but super easy breakfast or lunch. Arugula salad tops it all off, adding flavor and healthy goodness!
This recipe is for one piece of toast – it’s easy to scale up for extra servings.
INGREDIENTS
Ricotta Spread
1/4 cup low fat ricotta
1/2 tsp grated parmesan, romano, or asiago cheese
1 squeeze lemon juice (about 1/8 lemon)
Coarsely ground salt and pepper
Egg Toast
Spray olive oil
1 slice any bread
1/2 to 1 tblsp extra-virgin olive oil
1 large egg
Coarsely ground salt and pepper
Arugula Salad
1/2 cup baby arugula
1/2 tblsp extra-virgin olive oil
1 squeeze lemon juice (about 1/8 of a lemon)
Coarse ground salt and pepper to taste
DIRECTIONS
In a small bowl mix together ricotta, lemon juice and parmesan. Season with salt and pepper to taste and set aside.
Using a round cookie cutter or a small drinking glass, cut a hole in center of bread.
Spray a small frying pan with oil and heat over medium heat. Using a pastry brush, brush bread on both sides with 1/2 to 1 tblsp extra virgin olive oil, just enough to cover both sides of the bread.
Place bread in pan, using a spatula to press all parts of the bread down onto the pan so it browns evenly.
Crack the egg carefully into the hole in the bread.
Cook over medium heat, about 2 or 3 minutes or until bottom of bread is browned and egg white has set and is no longer translucent; egg yolk should be somewhat runny, not hard. Season egg with salt and pepper.
Carefully turn the bread over with a spatula. Allow to cook about 1 to 2 more minutes, or until yolk is set but not hard and bread begins to brown (you may need to turn heat down).
Meanwhile in a small bowl mix arugula with 1/2 tblsp olive oil and a squeeze of lemon. Season with salt and pepper to taste.
Transfer toast to a plate. Spread ricotta mixture over toast and then sprinkle arugula salad completely over toast and egg. Enjoy!
Healthy, EZ, Yummy! 