Stir together ricotta cheese and lemon zest in a small bowl; set aside.
Enjoy a savory breakfast toast topped with mushrooms and spread with ricotta.
Servings and Ingredients
|1 c. Hy-Vee whole milk ricotta cheese|
|1 tsp. lemon zest|
|½ c. Gustare Vita white wine vinegar|
|1 small shallot, sliced|
|2 Hy-Vee large eggs|
|6 tbsp. Hy-Vee unsalted butter, divided|
|4 slice(s) Hy-Vee Bakery sourdough bread|
|3 c. fresh Hy-Vee portabella mushroom caps, oyster and/or shiitake mushrooms; sliced|
|2 clove(s) garlic, peeled|
|¼ c. microgreens|
|Fine sea salt|
|Coarse-ground black pepper|
|Asian chili oil, for serving|
Things To Grab
- Small bowl
- Small saucepan
- Large skillet
Combine vinegar and shallot in a small saucepan; bring to a boil. Remove from heat; let stand for 3 minutes. Drain and set aside.
Fill same saucepan half-full with water. Bring to a boil; reduce heat to a simmer. Add eggs to water and simmer for 8 minutes; drain. Run eggs under cold water to cool slightly. Peel eggs and cut lengthwise in half; set aside.
Melt 3 tablespoons butter in a large skillet over medium heat. Add bread slices. Cook 2 to 3 minutes or until golden brown, turning frequently. Set aside. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and garlic. Cook for 5 to 6 minutes or until mushrooms are tender, stirring occasionally. Remove and discard garlic.
To serve, spread ricotta mixture on one side of toast. Top with mushrooms, shallot, microgreens, and egg halves. Season with salt and pepper. Drizzle with chili oil, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 170mg
- Sodium: 400mg
- Total Carbohydrates: 36g
- Protein: 17g