Recipes
Ricotta Toast with Fried Eggs
Instead of butter, creamy ricotta makes a light and healthy spread for your morning toast.
Serves
4
Prep Time
7 min
Cook Time
3 min
Print RecipeIngredients
- ½ cup (125 mL) ricotta
- 3 tbsp (45 mL) finely chopped fresh basil, divided
- ¼ tsp (1.25 mL) each salt and pepper
- 2 tbsp (30 mL) olive oil
- 4 eggs
- 4 slices whole grain bread, toasted
- 8 tomato slices
- 2 tbsp (30 mL) finely grated Parmesan cheese
Instructions
- Step 1
Combine ricotta, 2 tbsp (30 mL) basil, salt and pepper.
- Step 2
Meanwhile, heat oil in nonstick skillet set over medium heat. Break eggs into skillet; cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up. Alternatively, cook until desired doneness.
- Step 3
Spread ricotta mixture evenly over toast; top with tomato slices and fried eggs. Sprinkle with Parmesan cheese and remaining basil.
Tips
• Instead of using fresh basil, combine ricotta with 1 tbsp (15 mL) basil pesto if desired.
• Add a little arugula to toast if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 300 |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 19 g |
| Fibre | 3 g |
| Sugars | 3 g |
| Protein | 15 g |
| Sodium | 470 mg |
