Mushroom, Ricotta and Fried Egg Tartine
2 slices of crusty bread, 1” thick
1/3 c. part-skim ricotta
2 tbsp. butter
2 cloves garlic, thinly sliced
1 1/2 c. mixed mushrooms, sliced thinly
1 tbsp. sherry vinegar
1/4 c. chopped walnuts
2 Eggland’s Best Classic Eggs
1 tbsp. Calabrian chilies in oil, chopped
Dill, basil, and parsley, for garnishing
How to prepare
In a large heavy skillet on medium heat, drizzle bread with olive oil and toast until lightly charred, about 3 minutes on each side. Set aside.
Wipe skillet clean and return to stovetop on low heat, add butter and allow to fully melt while swirling around the pan to cover the surface area. Once the butter has melted, crank the heat to medium, add garlic and sauté until starting to soften, then add mushrooms and allow to cook without stirring for 3 minutes, toss and do the same on the other side. Add in vinegar, walnut, salt, and pepper to taste and remove from heat.
In a small nonstick skillet, drizzle a little oil and fry eggs one at a time to the desired doneness.
Divide ricotta between the two slices of toast. Spoon over sautéed mushrooms and its cooking liquid and top each with a fried egg. Drizzle chopped chilies and oil over eggs and garnish with freshly torn herbs.