Ricotta Toast Bowl
Prep: 15 minutes
Cook: 15 minutes • Serves: 4
2 tablespoons finely shredded Parmesan cheese plus additional for garnish (optional)
1/4 teaspoon cracked black pepper plus additional for garnish (optional)
4slices bacon, chopped
1 tablespoon olive oil
4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces
4 large eggs
1 cup halved cherry tomatoes
1 tablespoon chopped fresh chives
1.In medium bowl, stir ricotta cheese, Parmesan cheese and pepper.
2.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet.
3.In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently.
4.Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel.
5.Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.
Approximate nutritional values per serving:
336 Calories, 19g Fat (7g Saturated), 216mg Cholesterol,
510mg Sodium, 21g Carbohydrates, 1g Fiber, 20g Protein
Dietitian’s tip:
> Use very ripe – even overripe – tomatoes; they’ll give up even more juice.