Ricotta Toast Bowl

 

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

 

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, if desired.