recipes
Toasted Maltese bread with whipped ricotta cream, sautéed mushrooms and soft egg
2022-03-09
Ingredients
- 2 thick slices Maltese bread
- 250g ricotta cream (Galbani)
- 1 tbsp extra virgin olive oil (Olitalia)
- Freshly ground salt and black pepper
- Knob butter (Valio)
- 3 medium portobello mushrooms, thickly sliced
- Few sprigs fresh thyme
- 2 large fresh eggs (Le Naturelle)
- Micro greens to decorate
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Method
Start by placing the ricotta in a food processor and season with salt and black pepper. Add in the oil and whiz together for 10-15 seconds till you have a soft light cream. Next, heat a knob of butter in a pan with the thyme and garlic and sauté for 1 minute. Add in the mushrooms, season with salt and pepper and sauté for 2-3 minutes. Next, poach or soft boil the eggs and toast the 2 thick slices of bread. Place the toasted bread onto 2 large plates and pipe over the ricotta cream. Spoon over the mushrooms and any juices and top with the poached or peeled soft boiled egg. Decorate with microgreens, split open the soft eggs and serve.
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