Grilled Egg on Toast with Ricotta Cheese, Baby Spinach, Grilled Onions, & Ham

If you are like me in tastes, and I know many of you are, then you know that a complete breakfast must include some kind of egg with some kind of meat. It  does not matter what kind of egg. They could be Boiled, soft-boiled, sunny side up, easy over, poached,  scrambled, or even an omeltte. The meat can be any number of a variety of sausages or any number of a variety of hams, or cold cuts. Even a bit of pate is a welcome site. Given the choice I prefer the egg to be sunny side up and the meat to be , well,  an assortment of ham and sausages are always nice.

The impetus for this little number was a “Fried Egg Breakfast Crostini with Ricotta & Baby Spinach” which I saw on another food blog called, “Savoring the Thyme.” While it looked quite delightful, I felt it lacking sustenance for someone such as myself looking for a hearty breakfast, and not a breakfast for models of Vogue Magazine. So I added a few touches, grilled  onion, pesto and ham.

Ingredients:

• 4 Slices of Fresh Baked Grain Bread
• 4 Eggs sunny side up
• 1 Large Yellow or Red Onion Sliced into 1/8 inch Rings
• 4 Slices of ham 1/4 inch thick
• 20 -24 Fresh Baby Spinach Leaves
• 8 Tbl of Ricotta Cheese
• 2 Tbl Olive Oil
• Pinch of Pepper & Salt
• Butter to Coat Toast
• 2 Tbl of Pesto

First place your olive oil in your pan and heat. Add the sliced onions with a pinch of salt and pepper and saute until light brown. while the onions are doing their thing, toast your 4 slices of bread. Once toasted spread a light coating of butter on top of each toasted slice, then spread pesto sauce across each slice, then generously add your ricotta cheese to the bread 1 1/2 to 2 Tbl per slice. On top of the Ricotta place 5 – 6 baby spinach leaves and then add your sliced ham. Then place your grilled onions on top of the ham. Next cook your eggs sunny side up and place on top. Nothing says morning better than the sun coming up in your plate, unless of course you have two suns. Thanks to those at Savoring the Thyme for the wonderful recipe idea, but you can keep the Lite Ricotta Cheese thank you.

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