Italian Heirloom Tomato Ricotta Toast with Soft Eggs

Serves 2 · 12 min prep · 12 min cook

Ingredients

• 4 slices thick sourdough or country bread
• 3 tbsp, divided extra-virgin olive oil
• 1, halved garlic clove
• 3/4 cup whole-milk ricotta
• 1 tsp lemon zest
• 3/4 tsp, divided kosher salt
• 1/2 tsp, divided black pepper
• 2 medium, sliced 1/4-inch thick heirloom tomatoes
• 1/4 cup fresh basil leaves
• 4 large eggs
• 1 tsp white vinegar
• for finishing flaky sea salt
• optional drizzle balsamic glaze

Instructions

1. 1Preheat a grill pan or heavy skillet over medium-high heat. Brush both sides of the bread slices lightly with olive oil. Toast until deep golden grill marks appear and the edges crisp, about 2 minutes per side.
2. 2While still hot, rub one side of each toast with the cut side of the garlic clove so it melts into the surface. Set the toasts aside.
3. 3In a small bowl stir the ricotta with the lemon zest, the salt, and a few grinds of black pepper until creamy and spreadable.
4. 4Arrange the tomato slices on a plate and season them lightly with salt and pepper so they release a little juice while you finish the eggs.
5. 5Bring a medium saucepan of water to a gentle simmer (small bubbles, not a rolling boil) and add the vinegar. Crack each egg into a small cup. Create a gentle whirlpool with a spoon and slide the eggs in one at a time.
6. 6Poach until the whites are fully set but the yolks stay liquid, 3 to 3 1/2 minutes. Lift out with a slotted spoon and drain briefly on a paper towel.
7. 7Spread a generous layer of the seasoned ricotta on each garlic toast. Shingle the seasoned tomato slices over the ricotta and tuck in fresh basil leaves.
8. 8Top each toast with a poached egg. Finish with a drizzle of the remaining olive oil, flaky sea salt, cracked pepper, and a light balsamic glaze if using. Serve immediately while the yolks are still runny.