Ricotta Toast Recipe

Toast bread

Heat a large skillet or griddle over medium-high. Brush both sides of each country bread slice lightly with olive oil (about 1/2 tbs per side) and sear 1–2 minutes per side until golden and slightly crisp. Alternatively, toast under a broiler until edges crisp. Keep warm.

Rub the hot toasted bread with a cut clove of garlic (optional) or spread a thin film of the reserved butter across each slice for extra flavor.

Make whipped ricotta

In a food processor or using a sturdy blender, combine ricotta, Greek yogurt, lemon zest, lemon juice, honey, salt, and black pepper. Process until very smooth and airy, about 45–60 seconds. Taste and adjust seasoning — add a little more salt or lemon if needed. Transfer to a bowl and keep at room temperature.

If the ricotta mixture seems too thick, thin with 1–2 tbs milk or warm water to reach a spreadable consistency.

Prepare poaching water

Bring 2 liters of water to a gentle simmer in a wide shallow saucepan. Add the white vinegar and 1/2 tsp salt. Reduce heat so the surface is barely moving — small simmering bubbles, not a rolling boil.

Poach eggs

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then gently slip one egg into the center. Poach 3–3.5 minutes for runny yolks, or 4–4.5 minutes for slightly firmer yolks. Use a slotted spoon to lift the egg, blot briefly on paper towel to remove excess water. Repeat with remaining eggs. Keep eggs warm on a rack over a shallow tray or in a bowl of warm water for up to a few minutes before serving.

Dress greens

In a small bowl, toss baby mixed greens with 1 tsp lemon juice, 1 tsp olive oil, chopped parsley, snipped chives, sliced basil, and a pinch of salt and pepper. Toss gently to coat. The greens should be lightly dressed and bright.

Assemble toasts

Spread about 1/4 cup of whipped ricotta evenly over each warm toasted bread slice. Top each with a small handful of dressed baby greens (about 1/2 cup per slice).

Top with eggs & garnish

Place a poached egg on top of the greens on each slice. Sprinkle each toast with a pinch of flaky sea salt, a light dusting of cracked black pepper, and the 1/2 tsp finishing lemon zest. Drizzle each toast with ~1/4 tsp extra-virgin olive oil. Scatter any remaining chives or basil over the plates.

Serve immediately while toast is warm and eggs are runny. Provide a small knife and fork so diners can cut through the egg and mix yolk with ricotta and greens.