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Egg and Whipped Ricotta Toast

Egg and Whipped Ricotta Toast

By not-recognizedPublished on 15 November 2021Try 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. 
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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.