Heirloom Tomato & Fresh Corn Ricotta Toast with Soft Eggs

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 thick sourdough bread slices
• 1 1/2 cups whole-milk ricotta
• 3 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 4 large eggs
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. 1Bring a small saucepan of water to a gentle simmer for the eggs. Meanwhile, rub one side of each sourdough slice with the cut garlic clove and brush lightly with olive oil.
2. 2Toast the bread under a broiler or in a hot skillet until deep golden and crisp on the edges, about 2 minutes per side; keep warm.
3. 3In a bowl, stir the ricotta with lemon zest, a drizzle of olive oil, half the salt, and a few grinds of black pepper until creamy and spreadable.
4. 4Dice the heirloom tomatoes into bite-size chunks and place in a bowl with the raw corn kernels, torn basil, remaining salt, red pepper flakes, and another splash of olive oil; toss gently so juices start to pool.
5. 5Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and slide the eggs in one at a time; poach 3 minutes for set whites and runny yolks. Lift out with a slotted spoon onto a paper towel.
6. 6Spread a thick layer of seasoned ricotta on each warm toast. Spoon the tomato-corn mixture generously over the ricotta so juices soak into the bread.
7. 7Top every two toasts with one poached egg. Finish with a light drizzle of balsamic glaze, extra torn basil, and a crack of black pepper.
8. 8Serve immediately on a platter or individual plates while the toast is still crunchy and the egg yolk is ready to run into the tomatoes.