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Name: egg with ricotta chesse
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 6 slices French bread cut in 6 pieces 1 inch; 2 tablespoons Extra virgin olive oil brusch both side of bread; 1 1/2 cups Ricotta Cheese; 1/2 teaspoon Salt & pepper; 1 teaspoon fresh thyme leave finely chopped; 6 large egss; 1 teaspoon Lemon zest; 1 tablespoon Parmesan cheese grated or to taste

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INGREDIENTS

6 slices French bread ; cut in 6 pieces 1 inch
2 tablespoons Extra virgin olive oil ; brusch both side of bread
1 1/2 cups Ricotta Cheese
1/2 teaspoon Salt & pepper
1 teaspoon fresh thyme leave ; finely chopped
6 large egss
1 teaspoon Lemon zest
1 tablespoon Parmesan cheese grated ; or to taste

Servings

INSTRUCTIONS

1. Preheat your oven to 400 degrees F. Use a small cutter, to cut or tear a yolk-sized hole in each piece of bread, reserving the holes.

2. Place the pieces of bread, along with the torn pieces, in two baking dishes. Brush the bread pieces and toasts — on both sides — with olive oil.

3. Place the bread in the oven for about 10-12 minutes (until it’s nicely toasted). Watch it closely to make sure not to burn it.

4. While the bread is toasting, combine the ricotta, with a 1/2 teaspoon of salt, freshly ground pepper, thyme and lemon zest.

5. Spread the lemon ricotta mixture over the bread, making sure to leave the hole open. Drizzle the ricotta with olive oil.

6. Carefully break one egg into each hole and season it with salt.

7. Bake the toasts for about 12 minutes (or until the whites are set).

8. To serve, top the toasts with shavings of Parmesan and more sea salt and pepper.

NOTES

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egg with ricotta chesse

6 slices French bread cut in 6 pieces 1 inch
2 tablespoons Extra virgin olive oil brusch both side of bread
1 1/2 cups Ricotta Cheese
1/2 teaspoon Salt & pepper
1 teaspoon fresh thyme leave finely chopped
6 large egss
1 teaspoon Lemon zest
1 tablespoon Parmesan cheese grated or to taste

1. Preheat your oven to 400 degrees F. Use a  small cutter, to cut or tear a yolk-sized hole in each piece of bread, reserving the holes.
2. Place the pieces of bread, along with the torn pieces, in two baking dishes. Brush the bread pieces and toasts — on both sides — with olive oil.
3. Place the bread in the oven for about 10-12 minutes (until it’s nicely toasted). Watch it closely to make sure not to burn it.
4. While the bread is toasting, combine the ricotta, with a 1/2 teaspoon of salt, freshly ground pepper, thyme and lemon zest.
5. Spread the lemon ricotta mixture over the bread, making sure to leave the hole open. Drizzle the ricotta with olive oil.
6. Carefully break one egg into each hole and season it with salt.
7. Bake the toasts for about 12 minutes (or until the whites are set).
8. To serve, top the toasts with shavings of Parmesan and more sea salt and pepper.

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 6 Servings

Calories: 186
Calories from Fat: 68 (37%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 19.3mg		6 %
Sodium 456.7mg		16 %
Potassium 113.6mg		3 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 18.3g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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