Ingredients
Quantities for 2 servings.
Servings:(recipe makes 2)
Method
- 1Toast sourdough deeply golden — dark crust holds the wet toppings.
- 2Beat ricotta with lemon zest, a pinch of salt and pepper till smooth.
- 3Bring water with vinegar to a gentle gently bubble; swirl, slip eggs in, gently gently bubble 4 minutes.
- 4Slather ricotta thick on each toast.
- 5Lift gently gently bubbled eggs with a slotted spoon, blot, place on top.
- 6Drizzle honey then chilli oil, scatter basil and flaky salt; cut and serve before the yolks set.
About this recipe
Built on eggs — skip them, top toast with white-bean-and-lemon mash + chilli oil.
