Ricotta, butternut and egg toast

Ingredients

• 3,5 oz butternut
• 3 Tbsp ricotta cheese
• 2 slices of bread
• salt
• pepper
• olive oil
• rosemary

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Preparation

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