Whole Grain Bread With Ricotta, Soft Boiled Eggs, And Spinach Tomato Salad Recipe

Ingredients

- 4 slices whole grain bread - 1 cup ricotta cheese - 4 large eggs - 2 cups baby spinach - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste - Optional: Fresh herbs for garnish (e.g., basil, parsley)

Instructions

1. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft boiled eggs. Remove the eggs and place them in a bowl of ice water to stop the cooking process. 2. While the eggs are cooling, toast the whole grain bread slices until golden brown. 3. In a medium bowl, combine the baby spinach and cherry tomatoes. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss to coat evenly. 4. Spread a thick layer of ricotta cheese on each slice of toasted bread. 5. Peel the cooled eggs and slice them in half. Place two egg halves on each ricotta-topped toast. 6. Serve the ricotta toasts alongside the spinach tomato salad. Garnish with fresh herbs if desired. Enjoy!