Ricotta & Arugula Toast

On Monday, my husband and I spent the day together alone at home. Yes, just the two of us at our house, no kids. I repeat, NO KIDS. It hasn’t happened in a very long time, so naturally, the two of us broke into dance as soon as we came home from dropping them of at our sitter’s house. We love our children, but having a day to ourselves to just be lazy and not have to worry about anyone but ourselves was the staycation we never knew we always wanted. We watched whatever we wanted on TV, got things done around the house and played loud music. It. Was. Glorious.

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And of course, because it was just the two of us, time flew by so quickly. We blinked and it was time to pick the kids up. Womp womp. We were very excited to see them, but as always wish we had more time just the two of us.

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During our little rendezvous at home, I made us this ricotta and arugula toast, topped with a fried egg because every dish is better topped with a fried egg. Here’s what else it’s made up of: crunchy multi grain toast, creamy ricotta and arugula. This is my kind of fancy toast, people! Super easy, great texture and flavors that never disappoint. The best part, it’s great any time of the day – morning, noon and night. Amen to that!

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If you end up making this recipe, don’t forget to tag your photos with #marinamakeseats!

Ricotta & Arugula Toast

Serves 2

Ingredients

  • 2 slices of multi grain bread
  • 1 tablespoon of olive oil
  • 2 eggs
  • Salt
  • Pepper
  • 1 cup of fresh whole milk ricotta (if you want creamier ricotta, add a tablespoon or two of heavy cream and whisk together until smooth)
  • 1 cup of baby arugula

Directions

Place the slices of bread in a toaster or toaster until lightly toasted and set aside.

While you’re heating up the bread, set a frying pan over medium heat and add the olive oil, letting it heat up for about 4-5 minutes. Crack eggs in the pan and let it cook on one side until you can see that the egg is opaque (is cooked enough that it won’t start running when you flip it). Flip the egg and cook for an additional 30 seconds to a minute. Sprinkle the eggs with salt and pepper.

To assemble the toast, top it with ricotta, a pinch or two of salt, arugula and one egg.

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