Egg and Ricotta Toast
This egg and ricotta toast is the ultimate savory brunch recipe! Ready in 5 minutes and satisfying enough to keep you full until lunch. This loaded ricotta toast is a creamy luxurious breakfast plate, piled high with garlicky spinach and a perfectly fried egg. Vegetarian, gluten free, and can easily be made vegan by using a plant-based egg substitute!
Servings: 2 toasts
Calories: 317kcal
Cost: $1
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 cups baby spinach
- 2 eggs
- 2 slices bread use gluten free
- 1/2 cup ricotta see Notes below for a vegan ricotta
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons fresh parsley chopped
- Sprinkle Sea Salt
Instructions
- Sauté the spinach: in a small pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add spinach, and cook for an additional 2 minutes until kale has wilted and is a deep green color. When spinach has wilted, move it to one side of the pan, and crack an egg in the unused pan space. Allow egg to fry for about 6-7 mintues until the egg white has firmed and there is no clear egg white left.
- Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
- Add the sautéed spinach and crushed chili flakes. Top with an egg and fresh parsley.
- Add an optional sprinkle of sea salt, and enjoy!
Notes
Vegan Ricotta Recipe
- 1 12-ounce block silken tofu
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Italian seasonings
- Pinch of Salt
Add all ingredients to a blender or food processor, and combine until smooth.
Nutrition
Calories: 317kcal | Carbohydrates: 18g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 278mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2330IU | Vitamin C: 11mg | Calcium: 217mg | Iron: 3mg