Petitchef

Ricotta, butternut and egg toast

Starter
2 servings
10 min
30 min
Very Easy
This is the perfect recipe for a vegetarian brunch !

Ingredients

Number of serving: 2

Preparation

  • Step 1 - Ricotta, butternut and egg toast
    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.
  • Step 2 - Ricotta, butternut and egg toast
    Toast the bread slices. Spread some ricotta on the toasts and put the roasted butternut on top.
  • Step 3 - Ricotta, butternut and egg toast
    You can also add a poached egg or a soft-boiled egg on top. There you are, your toasts are ready !

Photos

Ricotta, butternut and egg toast, photo 1
Ricotta, butternut and egg toast, photo 2
Ricotta, butternut and egg toast, photo 3
Ricotta, butternut and egg toast, photo 4
Ricotta, butternut and egg toast, photo 5

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