Ricotta, Asparagus, Crispy Prosciutto and Egg Toasts – Recipe!

All mornings should taste this good and start with these Ricotta, Asparagus and Crispy Prosciutto and Egg Toasts.

A good toast is layered with some of the best ingredients, nothing complicated — just delicious items like creamy whole milk ricotta, steamed asparagus and crispy prosciutto.  A freshly cooked sunny side up egg doesn’t hurt either — and breakfast is ready.  I think the combination of flavors are spring-like and reminiscent of summer in the wings.  It’s simple food done right.

I served these toasts for brunch, but they would be great as breakfast-for-dinner or lunch.  They would also make great bites for a bridal shower or baby shower, maybe just leave off the egg if they are going to sit for a while.

Ingredients

4 large slices sourdough bread

4 ounces slices prosciutto

16 asparagus stalks, ends removed and cut in half

1 cup whole milk ricotta cheese

4 large eggs

1 teaspoon butter

salt and pepper

(Serves 4)

To Prepare:

1. In a non-stick skillet, add prosciutto and cook until crispy, about 3 minutes.  Remove and set on a plate.
2. Add asparagus stalks and butter to pan.  Add 2 tablespoons water and cover with lid.  Steam for 3 minutes.  Remove lid and let water evaporate.  Remove asparagus and place on plate.
3. Toast bread in toaster and spread with ricotta cheese.  Add eggs to skillet and cook for 2-4 minutes, using lid to steam.
4. Place asparagus spears on top of ricotta, followed by crispy prosciutto.  Top each toast with a sunny side up egg.  Enjoy!