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February 9, 2010

Fried Egg, Spinach, and Ricotta Toast

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Fried egg, spinach, and ricotta toast is such a delicious and simple meal for the whole family!

I’m spending the week in South Carolina with Helen during the final week of the photo shoot for the cookbook. I’m having a blast getting to know Helen and feel so privileged to have several days to watch her behind-the-scenes. Honestly, I don’t even think there are proper words to express how beautiful the photos are and how well she has captured my ideas and carried them out in the photography.

Last week before leaving on my trip I finally attempted to make ricotta and laughed at how simple it was to prepare. All that’s required is milk, salt, lemon juice, a little simmering, about 10 minutes, and you’ll have the creamiest, most luscious ricotta that will rival anything you can find at the store. If you have kids, this is a fun recipe to get them involved. Seeing the little curds pop up from the milk is almost like magic.

Ricotta spread on warm crispy toast, topped with sautéed spinach and a fried egg is a wonderful meal for just about any time of day and can be put on the table in just minutes.

Serves: Serves 1

Fried Egg Spinach Ricotta Toast

Ricotta recipe from Bon Appétit.

Ricotta yields 1 1/2 cups.

Fried Egg Spinach Ricotta Toast - Serves 1

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Ingredients

    Ricotta:
  • 8 cups whole milk
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • Toast, Spinach and Egg (Serves 1):
  • 1 piece gluten free sour dough or grain-free bread
  • 1 cup baby spinach
  • 2 teaspoons coconut oil (to read more about coconut oil click here )
  • Lemon juice for spritzing
  • 1 egg
  • 1 teaspoon butter
  • Celtic Sea salt
  • Freshly ground black pepper

Instructions

  1. Line a strainer with cheesecloth and place over a large bowl. Bring milk and salt to a simmer in a large saucepan. Add lemon juice and let simmer for 1-2 minutes. As the curds pop to the top skim them with a slotted spoon and place them in the cheesecloth lined strainer. Leave in strainer for 3-4 mintues and then transfer to a bowl. Can be eaten immediately or stored in the fridge for 5-6 days.
  2. Toast bread and then spread with 2 tablespoons ricotta cheese. Heat coconut oil over medium-high heat in a small sauté pan. Add spinach and sauté until wilted. Spritz with lemon juice and season with sea salt. Top ricotta and bread with spinach. Melt butter in now empty sauté pan. Add egg and fry until set. Place egg on top of spinach, season with sea salt and freshly ground black pepper and serve immediately.
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https://deliciouslyorganic.net/fried-egg-spinach-ricotta-toast/
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Filed Under: Breakfast, Gluten Free Recipes, Nut-free, Sides and Salads, Uncategorized | 11 Comments

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11 Comments

  1. Kate

    February 9, 2010 at 3:07 pm

    A cookbook! That's terrific! I've only been hanging around your site for a very short time but from what I see, a book with your recipes would be a great asset.I love anything with eggs on it; it can be so fast, simple and satisfying. My husband does not eat, like or even remotely tolerate eggs and it makes me rather sad. My meal repertoire would be so broad with that option.
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
  2. Viviane Bauquet Farre / Food and Style

    February 9, 2010 at 3:22 pm

    We both have "eggs" on the brain!!! I just posted a recipe with poached eggs this morning... :-)I love yours. It is simple, delicious, health -- A complete meal. Now you've made me crave eggs for lunch!!!
    to Viviane Bauquet Farre / Food and Style" aria-label='Reply to this comment to Viviane Bauquet Farre / Food and Style'>Reply to this comment
  3. kelliscakes

    February 9, 2010 at 10:26 pm

    this looks sooo good!
    to kelliscakes" aria-label='Reply to this comment to kelliscakes'>Reply to this comment
  4. Jenna Black

    February 10, 2010 at 12:43 am

    I love any and every type of breakfast dish-this just looks delicious!I might just have to give it a go!Glad I saw it on tastespotting :)
    to Jenna Black" aria-label='Reply to this comment to Jenna Black'>Reply to this comment
  5. 48pinups

    February 9, 2010 at 8:34 pm

    i think i'll make the ricotta this weekend!
    to 48pinups" aria-label='Reply to this comment to 48pinups'>Reply to this comment
  6. leah Richardson

    February 10, 2010 at 3:38 pm

    How delicious! I was on the run this morning, so I substituted Goat Cheese. It was beautiful and healthy and filling- just what I needed today. God bless all your efforts with the new cookbook. Can't wait to purchase!
    to leah Richardson" aria-label='Reply to this comment to leah Richardson'>Reply to this comment
  7. Serendipity

    February 11, 2010 at 1:52 pm

    The book sounds great! Visiting from SITS :)
    to Serendipity" aria-label='Reply to this comment to Serendipity'>Reply to this comment
  8. Jasmine

    February 12, 2010 at 3:12 am

    Yummm this is my ideal breakfast, but with a poached egg instead of fried.Have just discovered your blog (through twitter) and love the photography and recipes, especially that there is so much vegetarian food! I'm sure your cookbook will be fantastic, especially with the help of tartelette. For me cookbooks are all about the photos and the inspiration you get from looking at pictures, if there aren't photos with the recipes it turns me off a cookbook.Yet another blog for inspiration and something to aspire to. Thank you!
    to Jasmine" aria-label='Reply to this comment to Jasmine'>Reply to this comment
  9. Dawn (KitchenTravels)

    February 17, 2010 at 4:52 am

    I'm new to your blog (found you via Sweet Tartelette!). Looking forward to your book! From the looks of things on your blog, and with Helene's photos, I'm sure it will be beautiful!
    to Dawn (KitchenTravels)" aria-label='Reply to this comment to Dawn (KitchenTravels)'>Reply to this comment
  10. Divina Pe

    February 17, 2010 at 5:20 pm

    I should take a chance in making my own ricotta at home. I love this toast. Simple, delicious and inviting.
    to Divina Pe" aria-label='Reply to this comment to Divina Pe'>Reply to this comment

Trackbacks

  1. Fernando Marques says:
    January 15, 2011 at 11:29 pm
    Guia #acabado. Agora eu vou tentar fazer isso ai https://deliciouslyorganic.net/fried-egg-spinach-ricotta-toast/ Sugestão do @Keiniti
    to Fernando Marques" aria-label='Reply to this comment to Fernando Marques'>Reply to this comment

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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