NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 slices light rye bread

0.75 cup part-skim ricotta cheese

1 tsp lemon zest

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  In a small bowl, whisk together the ricotta cheese, lemon zest, and half of the sea salt and black pepper until the mixture is light and airy.

• 2

  Toast the light rye bread slices in a toaster or under a broiler until they are golden brown and crisp.

• 3

  Fill a medium saucepan with about 3 inches of water and add the apple cider vinegar, then bring the liquid to a very gentle simmer.

• 4

  Carefully crack each egg into a small ramekin, then slide them one at a time into the simmering water.

• 5

  Poach the eggs for approximately 3 minutes until the whites are completely opaque and set, but the yolks are still soft.

• 6

  Spread the whipped ricotta mixture evenly across the two slices of warm rye toast.

• 7

  Use a slotted spoon to carefully remove the eggs from the water, dabbing them gently on a paper towel to remove excess moisture.

• 8

  Place one poached egg on each slice of toast, then garnish with fresh chives and the remaining salt and pepper.