Recipe submitted by: Colton Dils
Recipe courtesy of: http://www.goodhousekeeping.com
What's in it
1 c. ricotta cheese
3 tbsp. Grated Parmesan cheese
2 tbsp. snipped fresh chives
½ tsp. grated lemon zest
1½ tbsp. olive oil
1 red bell peppers
1 yellow bell pepper
1 yellow summer squash
½ tsp. Kosher salt
½ tsp. Freshly ground black pepper
2 large eggs
4 slice whole-grain bread
1½ c. baby arugula
How to cook it
- Stir together ricotta and Parmesan cheeses, chives, and lemon zest in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add peppers and stir-fry 4 minutes. Add squashes and shallot; stir-fry 3 minutes. Season with salt and pepper.
- While vegetables are sautéing, make 1-minute eggs: Place eggs in a saucepan and add enough cold water to cover them. Bring to a boil over medium heat. Remove pan from heat when water reaches a boil; cover and let sit 1 to 2 minutes. Transfer eggs to a bowl of ice water to stop the cooking (this also makes them easy to peel when cool enough to handle). Whites should be fully cooked and yolks soft and runny.
- Spread ricotta mixture on bread. Spoon vegetables on top, dividing evenly. Top vegetables with arugula and 1/2 an egg. Season egg with salt and pepper to taste.