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5.0 from 3 votes

Get the Recipe Spinach Eggs and Ricotta Toast

Spinach Eggs and Ricotta Toast - a grown-up, version of green eggs. Spinach and eggs cooked to perfection with creamy ricotta and fresh tomatoes.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2 servings
Course: Breakfast
Cuisine: American

Ingredients

  • 1/2 /2 cup ricotta
  • 1 garlic clove
  • 1/8 /8 teaspoon dried basil
  • 1/2 /2 teaspoon half-and-half optional
  • salt and pepper to taste
  • 1 cup spinach tightly packed
  • 4 eggs
  • 1 large tomato sliced
  • 2 large slices of sourdough bread

Instructions

    Cup of Yum
  1. Using a hand-mixer with a whisk attachment (or a whisk and some muscle!), whip together ricotta, garlic, dried basil, half-and-half*, and a sprinkle of salt and pepper to taste, until creamy. Set aside.
  2. In a blender or food processor, puree spinach. Whisk in eggs, salt, and pepper, until combined. Heat a large skillet over medium heat. Add spinach eggs, stirring as eggs cook. Once the eggs are no longer "wet" looking, remove from heat. Spread ricotta mixture on each slice of bread, top with tomato slices, and divide eggs between each slice of toast. Garnish with parmesan as desired.

Notes

  • The half-and-half creates a creamier ricotta mixture, but if you don't want to use it feel free to leave it out!