Egg and Whipped Ricotta Toast
By not-recognized
Published on 15 November 2021
Try our jammy boiled eggs with whipped ricotta. Think crusty sourdough toasted and smothered in creamy thick Italian cheese. Ricotta has a mild cheesy flavour which works well with the soft jamminess of boiled eggs. It also marries perfectly with a hint of chilli, slight sour hit of lemon and pungent aroma of coriander. This simple recipe is packed with plenty of flavour and can be whipped up in 10 mins. Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 100 g of ricotta
- 0.5 lemon, zested
- 2 medium eggs
- 20 g of salted butter
- 1 tsp of chilli flakes
- 2 slices of sourdough
- 5 g of coriander, finely chopped
Method
Step 1
Place the ricotta and lemon zest in a bowl, whip until fluffy and season to taste.Step 2
Bring a pan of water to the boil and reduce to a simmer. Gently add the eggs and cook for 7 mins to get them soft and oozy. Place the eggs in cold water. Peel and set aside.Step 3
Place butter and chilli flakes in a saucepan and melt. Toast the sourdough.Step 4
Top the sourdough with the whipped ricotta mixture and halve the eggs. Drizzle with the melted chilli butter, garnish with chopped coriander and grab a fork.