Ingredients
- 4 oz Chicken sausage links
- 1 tbsp Extra-virgin olive oil
- 1 clove Garlic sliced
- 8 Grape tomatoes
- 1 tbsp White vinegar
- 4 Eggs
- 3 tbsp Ricotta cheese more if needed
- 1 tsp Heavy cream or more if needed
- 1/4 tsp Dried oregano
- 2 Slices Sourdough bread Toasted (or bread of your preference)
- 1/4 tsp Fresh sage chopped
- 1/4 tsp Red pepper flakes optional
- 1/2 cup Blackberries (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.
- Heat an oven safe saute pan over medium heat. Once hot, add the oil, garlic, and tomatoes. Saute until the tomatoes start to blister. Then place in the oven and roast until the tomatoes are very soft and the garlic is golden brown. Then set aside.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- In a bowl mix together the ricotta and cream until it is smooth. Season with salt, pepper, and oregano to taste. Then spread onto each slice of bread. Spoon the tomatoes and garlic over top. Sprinkle with sage and red pepper flakes.
- Serve with eggs, chicken sausage, and blackberries.
Nutrition
Calories: 456kcal | Carbohydrates: 24g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 861mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1461IU | Vitamin C: 18mg | Calcium: 158mg | Iron: 4mg
Ricotta Toast
Ingredients
- 4 oz Chicken sausage links
- 1 tbsp Extra-virgin olive oil
- 1 clove Garlic sliced
- 8 Grape tomatoes
- 1 tbsp White vinegar
- 4 Eggs
- 3 tbsp Ricotta cheese more if needed
- 1 tsp Heavy cream or more if needed
- 1/4 tsp Dried oregano
- 2 Slices Sourdough bread Toasted (or bread of your preference)
- 1/4 tsp Fresh sage chopped
- 1/4 tsp Red pepper flakes optional
- 1/2 cup Blackberries (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.
- Heat an oven safe saute pan over medium heat. Once hot, add the oil, garlic, and tomatoes. Saute until the tomatoes start to blister. Then place in the oven and roast until the tomatoes are very soft and the garlic is golden brown. Then set aside.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- In a bowl mix together the ricotta and cream until it is smooth. Season with salt, pepper, and oregano to taste. Then spread onto each slice of bread. Spoon the tomatoes and garlic over top. Sprinkle with sage and red pepper flakes.
- Serve with eggs, chicken sausage, and blackberries.
Nutrition
Calories: 456kcalCarbohydrates: 24gProtein: 27gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 382mgSodium: 861mgPotassium: 417mgFiber: 4gSugar: 6gVitamin A: 1461IUVitamin C: 18mgCalcium: 158mgIron: 4mg
Tried this recipe?Let us know how it was!