Egg Toast* Recipe
Sourdough, Dry Ridge Custard Eggs, Black Trumpet Mushroom Duxelles, Roasted Red Peppers, Lee's Greens, Ricotta - Add Pork Belly
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Ingredients
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Main Ingredients
Method
Preparation and Assembly
Cook the Pork Belly (Optional)
If using pork belly, cook it in a skillet over medium heat until crispy and golden brown, about 8-10 minutes. Remove from heat and slice into pieces.
Cook the Eggs
In a bowl, whisk the Dry Ridge Custard Eggs. Pour into a non-stick skillet over low heat, stirring gently until just set. Remove from heat.
Toast the Bread
Toast the slices of sourdough bread until golden brown and crispy.
Assemble the Egg Toast
Spread a layer of ricotta cheese on each slice of toasted sourdough. Top with the mushroom duxelles, followed by the cooked eggs, roasted red peppers, and Lee's Greens. Add crispy pork belly on top if desired.
Serve
Plate the Egg Toast and serve immediately, garnished with additional greens if desired.
