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Fried Egg Spinach Ricotta Toast

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Ricotta recipe from Bon Appétit.

Ricotta yields 1 1/2 cups.

Fried Egg Spinach Ricotta Toast – Serves 1

Ingredients

Units

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.

Nutrition

Find it online: https://deliciouslyorganic.net/fried-egg-spinach-ricotta-toast/