Ricotta Toast

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 412kcal

Ingredients

  • 6 oz Chicken sausage links sliced
  • 8 Eggs
  • 4 tbsp Ricotta cheese more if needed
  • 2 tbsp Heavy cream or more if needed
  • 1 tsp Dried oregano
  • 4 Slices Sourdough bread (or bread of your preference)
  • 8 slices Tomato
  • 2 tbsp Balsamic glaze
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Fresh sage chopped
  • 4 tsp Pine nuts
  • 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • Bring a pot of water to a boil. Carefully place the eggs into the pot using a slotted spoon. Cook for 7 minutes. Drain and fill the pot with tap water. Let the eggs sit until you are ready to peel.
  • In a bowl mix together the ricotta and cream until it is smooth, add more cream if needed. Season with salt, pepper, oregano to taste. Then spread onto each slice of bread.
  • Toss the tomato slices with balsamic glaze then place on top of the ricotta. Season with salt, top with sage and pine nuts.
  • Peel and half the eggs. Season with salt and pepper
  • Serve the eggs with ricotta toast and chicken sausage and apple.

Nutrition

Calories: 412kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 725mg | Potassium: 281mg | Fiber: 3g | Sugar: 13g | Vitamin A: 816IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 3mg

Ricotta Toast

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 412 kcal

Ingredients
 
 

  • 6 oz Chicken sausage links sliced
  • 8 Eggs
  • 4 tbsp Ricotta cheese more if needed
  • 2 tbsp Heavy cream or more if needed
  • 1 tsp Dried oregano
  • 4 Slices Sourdough bread (or bread of your preference)
  • 8 slices Tomato
  • 2 tbsp Balsamic glaze
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Fresh sage chopped
  • 4 tsp Pine nuts
  • 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • Bring a pot of water to a boil. Carefully place the eggs into the pot using a slotted spoon. Cook for 7 minutes. Drain and fill the pot with tap water. Let the eggs sit until you are ready to peel.
  • In a bowl mix together the ricotta and cream until it is smooth, add more cream if needed. Season with salt, pepper, oregano to taste. Then spread onto each slice of bread.
  • Toss the tomato slices with balsamic glaze then place on top of the ricotta. Season with salt, top with sage and pine nuts.
  • Peel and half the eggs. Season with salt and pepper
  • Serve the eggs with ricotta toast and chicken sausage and apple.

Nutrition

Calories: 412kcalCarbohydrates: 30gProtein: 24gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 369mgSodium: 725mgPotassium: 281mgFiber: 3gSugar: 13gVitamin A: 816IUVitamin C: 4mgCalcium: 150mgIron: 3mg
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