Spinach Eggs and Ricotta Toast
Spinach Eggs and Ricotta Toast - a grown-up, healthy version of green eggs. Spinach and eggs cooked to perfection with creamy ricotta and fresh tomatoes.
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Servings: 2 servings
Ingredients
- 1/2 cup ricotta
- 1 garlic clove
- 1/8 teaspoon dried basil
- 1/2 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
- 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!
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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