Whipped Ricotta Toast With Figs and Fried Egg

Fans of marrying sweet and savory foods, this one's for you. To the naysayers: if you've ever made a pb&j, then this sweet and savory toast shouldn't feel too out there. The stars are silky smooth whipped ricotta (which takes just seconds to make in your food processor) and sliced fresh figs layered atop toasted sourdough bread and drizzled with honey for good measure. The crispy fried egg plays an important role, too: whether you drape it across the sliced figs or enjoy it on the side, the experience isn't the same without this savory element.

Directions

1. In a medium frying pan, heat olive oil over medium-high heat. When the oil begins to shimmer, crack one egg at a time into the pan. Fry the eggs for 3-4 minutes, or until the edges are crisp and the whites are set.
2. Spread 2 tablespoons of whipped ricotta on each slice of sourdough toast. Top the ricotta with fresh figs, basil, and a drizzle of honey. Serve each slice of toast alongside or topped with a fried egg.

Farm Team Tips

To make whipped ricotta, simply pulse whole milk or part skim ricotta in a food processor until smooth. This usually takes anywhere from 10-30 seconds, depending on how much ricotta you're working with. For this recipe, you'll only need 4 tablespoons, but we recommend making a larger batch so that your food processor can whip effectively. Store leftover ricotta in the fridge.