Summer On Toast
If you had to sum up the feeling of summer in one taste, this summer on toast would be it! Topped with heirloom tomatoes, basil, ricotta, and poached egg it brings the essence of summer to the breakfast table.
Yield: 8 breakfast toasts
  • 2 tbsp olive oil
  • 40 oz small heirloom tomatoes, coarsely chopped
  • 2 oz basil, thinly sliced
  • salt and black pepper, to taste
  • 4 sandwich size English muffins, split and toasted
  • 1 lb ricotta
  • 8 large eggs
  1. In a large bowl toss together the olive oil, tomatoes, and basil. Season to taste with salt and black pepper.
  2. Spread about 2 oz of ricotta onto each English muffin half. Top with a few spoonfuls of the tomato basil mixture.
  3. To poach the eggs, fill a medium pot with water so that it is about half full. Bring to a boil. Reduce the heat to a simmer and add 1 tbsp vinegar. Break each egg into a small ramekin and pour it gently into the pan, only adding 2-3 eggs at a time depending on the size of your pan. Cook for 3 minutes. Remove with a slotted spoon and serve the tomatoes.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 breakfast toast
Recipe by Joanne Eats Well With Others at