Loaded ricotta toasts
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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Serve these sourdough toasts in under 25 minutes. Topped with ricotta, asparagus, watercress and eggs, they make a gorgeous springtime supper
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
-
bunch of asparagus
-
½ lemon
-
10g parmesan
or vegetarian Italian-style hard cheese
-
150g ricotta
-
a few tarragon sprigs
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1 tbsp olive oil
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2 slices sourdough
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2 handfuls of watercress
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Nutrition: Per serving
- kcal477
- fat22g
- saturates9g
- carbs38g
- sugars5g
- fibre5g
- protein28g
- salt1.56g
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Method
-
step 1
Cook the eggs in a pan of simmering water for 6 mins if at room temperature, or 8 mins if fridge-cold. Rinse under cold running water to halt the cooking process, then set aside.
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step 2
Trim off the woody ends from the asparagus, then steam using a tiered steamer or colander set over the pan you used to cook the eggs for 4-6 mins until tender.
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step 3
Zest and juice the lemon half, then tip the zest into a bowl. Grate in the parmesan, then mix in the ricotta. Pick the leaves from the tarragon and finely chop, then stir this into the ricotta mixture along with some seasoning.
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step 4
Whisk the oil, lemon juice and some seasoning together in a separate bowl. Toss the steamed asparagus spears in the dressing, then set aside while you peel and halve the boiled eggs.
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step 5
Toast the bread, then spread with the ricotta mixture. Toss the watercress with the asparagus, and pile onto the toasts. Top with the eggs and spoon over the remaining dressing.
Recipe from Good Food magazine, May 2026
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A star rating of 5 out of 5.2 ratings
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