This recipe is one that our recipe developers turn to quite often.
Cherry tomatoes are reliably sweet and readily available year-round.
If you dont have ricotta cheese, you could swap in cottage cheese, Greek yogurt or mascarpone.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Simply cook the eggs a minute or two longer.
He loves them so much, he can eat a whole pint of them if given the chance.
And now its one of his favorite morning meals.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
He suggests swapping in cottage cheese for the ricotta or trying multicolored tomatoes for a pop of color.
If you want to add some greens, arugula would contribute a nice peppery bite.
Heat 112 teaspoons oil in a medium nonstick skillet over medium-high heat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Transfer to a medium bowl.
Wipe the skillet clean.
Heat the remaining 112 teaspoons oil over medium-low heat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Carefully crack eggs into the pan, leaving space between them.
Sprinkle the eggs with 18 teaspoon salt.
Cover and cook until the whites are just set, about 1 minute, 30 seconds.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Sprinkle with the remaining 18 teaspoon salt.
Top each toast with 1 fried egg.
Garnish with basil leaves and/or sprinkle with crushed red pepper, if desired.
