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Basil Ricotta Toast with Eggs and Arugula

Makes: 4 servings

Ingredients

  • 4 pieces of thick-cut baguette
  • 2 tbsps olive oil, divided
  • 4 eggs
  • 1 cup ricotta cheese
  • 3 tbsps fresh chopped basil
  • 2 tbsps fresh shaved parmesan cheese, plus extra for garnish
  • 1/4 tsp salt
  • 1 cup baby arugula

Instructions

  • Using 1 tablespoon of olive oil, brush each piece of baguette on both sides.
  • In a large, non-stick skillet over medium heat, arrange the pieces of baguette in the pan and allow one side to toast, about 2 minutes. Flip and toast the other side of each. Remove from the pan and place each piece on a plate.
  • Using the same pan, add the remaining tablespoon of olive oil. Break eggs into the skillet; cover and cook for 2 to 3 minutes or until egg whites are set.
  • Spread ricotta mixture evenly over each slice of baguette.
  • Top each with a sunny side egg.
  • Divide baby arugula across each of the four toasts and add on top
  • Garnish each with extra parmesan cheese.