Ricotta Toast with Morel Mushrooms and Asparagus
Servings Prep Time
2people 10minutes
Cook Time
5minutes
Servings Prep Time
2people 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
  2. Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted.
  3. Add asparagus, and cook, stirring, 1 minute.
  4. Stir in mushrooms and cook 2 minutes. Cook until asparagus is tender and bright green, about 2 minutes more.
  5. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
  6. Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
  7. Spread ricotta mixture over bread slices, dividing evenly.
  8. Divide asparagus and mushrooms among slices.
  9. Top each with a poached egg.
  10. Season with salt and pepper. Serve immediately.
Recipe Notes

Cremini or button mushrooms can be substituted if you can’t find morel mushrooms. Inspired by this Martha Stewart recipe.