Ricotta, butternut and egg toast

Preparation

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  Peel and cut the butternut into cubes and steam during about 20 minutes. Then, cook them in olive oil with salt, pepper and rosemary until brown and crispy.
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  Toast the bread slices. Spread some ricotta on the toasts and put the roasted butternut on top.
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  You can also add a poached egg or a soft-boiled egg on top. There you are, your toasts are ready !