Lemony Ricotta Cheese Toast with Smoked Salmon

Lemony Ricotta Cheese Toast with Smoked Salmon

Original Tried & True Recipe.

My husband has to work every other weekend, so I try to make his time off count with tasty brunches on our weekend mornings together.

I recommend preparing the ricotta cheese spread first and then cooking the soft boiled eggs while the bread is toasting.

Serves: 2
Cost: Approximately $6.62 per serving.* (This price doesn't include dried herbs, oil, and other common pantry items.)

GRADE

Cost: $$
Skill Level: Easy
Time to Make: 20 minutes

INGREDIENTS

4 ounces good quality ricotta cheese

One lemon (Meyer lemon, preferably)

Flaky sea salt and freshly cracked pepper

A touch of heavy cream

2 pieces of warm, buttered toast

2 soft-boiled eggs (A 7-1/2 minute egg is perfect for this)

4 ounces smoked salmon

2 teaspoons drained nonpareil capers

Fresh greens for serving

METHOD

Prep Ingredients: Juice the lemon and reserve 1 teaspoon of grated zest.

Make the Lemony Ricotta Cheese Spread: In a small bowl combine the ricotta cheese, lemon juice, and lemon zest. Stir to combine. Stir in a bit of cream to thin out the cheese spread. You don't need much, just enough to make it a smooth spread. Season with flaky sea salt and freshly cracked pepper. Chill until ready to use.

Make the toast and soft-boiled eggs: During this time, prepare two pieces of toast and boil the eggs for precisely 7 minutes and 30 seconds. Immediately run the eggs under cold water and gently crack all over with the edge of a spoon and peel. Cut into quarters.

To Serve: Divide the ricotta cheese between two pieces of toast and spread. Top with a few capers, a few slices of salmon, and the quartered eggs. Sprinkle a few more capers on top. Serve with fresh greens. Enjoy!

Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!