Spinach Eggs and Ricotta Toast
User Reviews
5
3 reviews
Excellent
Spinach Eggs and Ricotta Toast
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Spinach Eggs and Ricotta Toast - a grown-up, version of green eggs. Spinach and eggs cooked to perfection with creamy ricotta and fresh tomatoes.
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Ingredients
- 1/2 /2 cup ricotta cheese
- 1 garlic clove
- 1/8 /8 teaspoon basil dried
- 1/2 /2 teaspoon half-and-half optional
- salt to taste
- black pepper to taste
- 1 cup spinach tightly packed
- 4 egg
- 1 tomato sliced, large
- 2 sourdough bread large slices
Instructions
- 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.
- 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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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