Mushroom, Ricotta, and Egg Toast

Name: Mushroom, Ricotta, and Egg Toast
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1 slice Whole Wheat Sourdough Bread; Almond Milk Ricotta; Olive Oil; pinch Truffle Salt; White Mushrooms; 1 piece Eggs; pinch Crushed Red Pepper; pinch Black Pepper

10 mins prepServes 1

A delightful breakfast or snack featuring toasted sourdough bread topped with creamy almond milk ricotta, earthy sautéed mushrooms, soft-boiled eggs, and a hint of truffle salt and spice.

1 servings

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Instructions

1. Toast the whole wheat sourdough bread to your desired crispness.
2. Sauté the white mushrooms until tender and lightly browned.
3. Soft-boil the eggs for approximately 7 minutes, then peel and halve or slice them.
4. Spread a generous amount of almond milk ricotta over the toasted bread.
5. Drizzle with olive oil and sprinkle with truffle salt.
6. Arrange the sautéed mushrooms and soft-boiled eggs on top of the ricotta-covered toast.
7. Finish with a sprinkle of crushed red pepper and black pepper.

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Mushroom, Ricotta, and Egg Toast

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