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    Breakfast · Lunch · Mediterranean
    Vegetarian

    Mediterranean ricotta & poached egg toast

    Ricotta spread thick on rye toast, topped with crisp tomato and cucumber and two soft poached eggs. A brunch plate that comes together while the kettle boils.

    Prep
    10 minutes
    Cook
    10 minutes
    Makes
    4 portions
    Difficulty
    Medium
    Mediterranean ricotta & poached egg toast

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    427kcal
    Protein
    20g
    Carbs
    25g
    Fat
    27g

    Where the calories come from

    • Protein 19%
    • Carbs 24%
    • Fat 57%
    Fibre
    2.9 g
    Sugar
    12.3 g
    Salt
    0.9 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.84a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 8 eggs
    • 4 slices of rye bread, toasted
    • 30g broccoli sprouts
    • 1 tomato, sliced
    • 20g cucumber, thinly sliced
    • 250g ricotta
    • 4 tbsp balsamic glaze
    • 4 tbsp extra virgin olive oil

    Method

    1. Bring a wide pan of water to a bare simmer and add a splash of white wine vinegar.

    2. Crack each egg into a cup, then slide it into the water. Poach for 3 minutes for a soft yolk, then lift out with a slotted spoon and drain on kitchen paper.

    3. Toast the rye bread.

    4. Spread the ricotta generously over each slice and season with salt and cracked black pepper.

    5. Layer on the sliced tomato and cucumber, then a handful of broccoli sprouts.

    6. Set the poached eggs on top. Drizzle with olive oil and balsamic glaze and season again.

    Adapted from Aroma & Essence

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