Ricotta, butternut and egg toasts

Ingredients

• 3.5 oz butternut
• 3 Tbsp ricotta cheese
• 2 slices of bread
• salt
• pepper
• olive oil
• rosemary

Materials

• steamer, frying pan, toaster, knife, cutting board

Preparation

• Peel and cut the butternut into cubes and steam for about 20 minutes.
  Then, sauté them in olive oil with salt, pepper, and rosemary until golden and crispy.
• Reserve the butternut when golden. Toast the bread slices. Spread about 1.5 Tbsp of ricotta on each slice. Place the butternut pieces on top.
• You can also add a poached egg or a soft-boiled egg on top. Your toasts are ready!

Cookware

Questions

Photos of members who cooked this recipe

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