Ingredients
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½ cup whole-milk ricotta cheese
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2 tablespoons chopped fresh basil, plus leaves for garnish
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1 teaspoon grated lemon zest
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⅜ teaspoon salt, divided
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1 tablespoon extra-virgin olive oil, divided
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2 cups cherry tomatoes
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2 large eggs
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2 slices crusty whole-wheat bread (½-inch-thick), toasted
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Crushed red pepper for garnish (optional)
Directions
- Combine ricotta, basil, lemon zest and ⅛ teaspoon salt in a medium bowl.
- Heat 1½ teaspoons oil in a medium nonstick skillet over medium-high heat. Add tomatoes in a single layer; cook, stirring occasionally, until starting to blister, about 5 minutes. Transfer to a medium bowl.
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Wipe the skillet clean. Heat the remaining 1½ teaspoons oil over medium-low heat. Carefully crack eggs into the pan, leaving space between them. Sprinkle the eggs with ⅛ teaspoon salt. Cover and cook until the whites are just set, about 1 minute, 30 seconds. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.
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Spread the reserved ricotta mixture evenly over 1 side of each toast slice (¼ cup each); spoon the tomatoes over the ricotta mixture (scant ¾ cup each). Sprinkle with the remaining ⅛ teaspoon salt. Top each toast with 1 fried egg. Garnish with basil leaves and/or sprinkle with crushed red pepper, if desired.
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Serve and enjoy.
