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.
Skill Level: Easy
Time to Make: 20 minutes
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
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 as a design manager in ed tech and I make tasty recipes in my spare time!