This recipe is not only really easy and quick to make, but it's also much healthier. Instead of a butter and cream based sauce, fat-free (or low-fat) ricotta melts beautifully into cooked spinach for a much lighter - yet completely satisfying - version of the indulgent brunch staple. Just add a mimosa for the perfect at-home brunch experience.
makes one serving
1 large egg
2 tbsp white vinegar
1 tbsp olive oil
4 large handfuls of fresh baby spinach (you can also use chopped frozen spinach here)
3 tablespoons low- or non-fat ricotta
2 slices baguette or good whole grain bread, toasted
salt, pepper and crushed red pepper flakes to taste
parmesan cheese to garnish (optional)
Heat about 1 tablespoon of olive oil over low to medium heat in a large saucepan. Add spinach and a generous pinch of salt and freshly ground black pepper. Wilt the spinach until it is mostly cooked (this should only take a few minutes), then add ricotta and crushed red pepper if desired. Stir over a low heat until the ricotta has melted into the spinach (about another minute).
Spray a shallow pan with cooking spray, then fill with water and a generous splash of vinegar. My trick to poaching eggs is not to let the water boil or even simmer, but to get it to the point right before it starts simmering, where little bubbles form on the bottom of the pan. Crack the egg into a cup or shallow mug, stir the water to create a bit of a whirlpool, and gently drop the egg into the center of the pan. Poach for 3-5 minutes, gently turning the egg if necessary. Remove with a slotted spoon and drain on a paper towel before placing the egg atop the toast and spinach.
Top baguette slices with spinach and ricotta mixture, the egg and a sprinkle of salt, pepper, crushed pepper flakes and parmesan. Resist the urge to make this for breakfast Every. Single. Morning.