Fresh Dish Foodie, Dylan shows us a unique way to enjoy breakfast favorites like bacon, eggs and toast while all in the same bowl. View the recipe details below or click on the heart at the bottom of the post to save the recipe to your profile for later.
Ingredients:
- 1 cup ricotta cheese
- 2 tbsp finely shredded Parmesan cheese plus additional for garnish, optional
- 1/4 tsp cracked black pepper plus additional for garnish, optional
- 4 slices bacon, chopped
- 1 tbsp olive oil
- 4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces
- 4 large eggs
- 1 cup halved cherry tomatoes
- 1 tbsp chopped fresh chives
Directions:
- In medium bowl, stir ricotta cheese, Parmesan cheese and pepper.
- In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet.
- In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently.
- Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel.
- Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes, and chives; garnish with additional Parmesan and pepper.
