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Egg, Lemon and Ricotta Toast


6 1-inch thick slices of country style bread

extra-virgin olive oil

1 1/2 cups of fresh ricotta

1/2 teaspoon of sea salt (like Maldon or French Gray), plus more for the eggs

freshly ground pepper

1 teaspoon finely chopped fresh thyme leaves

6 large eggs

1 teaspoon lemon zest

Thinly shaved Parmesan, to taste


Preheat your oven to 400 degrees. Use a very small biscuit cutter (or just your fingers), to cut or tear a yolk-sized hole in each piece of bread, reserving the holes. Place the pieces of bread, along with the torn pieces, in two baking dishes. Brush the bread pieces and toasts—on both sides—with olive oil. Place the bread in the oven for about 10 to 12 minutes (until it’s nicely toasted). Watch it closely to make sure not to burn it. While the bread is toasting, combine the ricotta, with a ½ teaspoon of salt, freshly ground pepper, thyme and lemon zest. Spread the lemon ricotta mixture over the bread, making sure to leave the hole open. Drizzle the ricotta with olive oil. Carefully break one egg into each hole and season it with salt. Bake the toasts for about 12 minutes (or until the whites are set). To serve, top the toasts with shavings of Parmesan and more sea salt and pepper.

(Recipe adapted from Martha Stewart)

Serves 4 to 6

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