Weekend Breakfast!

Ricotta cheese, asparagus, bacon, and poached eggs on thick-sliced toasted country bread is a perfect treat for your weekend guests! This well-balanced breakfast took me approximately half an hour to whip up, but only half the time the second time around.


Ingredients:

• 1/4 cup of fat free ricotta cheese
• 2 slices of toasted thick-cut country bread
• salt and pepper
• 8 pieces of asparagus
• 2 slices of bacon, crumbled
• 2 eggs

Instructions:

1. Bread: Preheat oven to 400F. Thaw loaf of bread in room temperature for about 15 minutes, and then bake for about 10-15 minutes.
2. Bacon: In a large skillet on medium heat, place pieces of bacon on the cool skillet. Cook until desire crispiness.
3. Asparagus: Bring a medium pot of water to boil. Cut the white ends off the asparagus. Place asparagus in a steamer over the pot, and steam for about 2-3 minutes until soft, yet slightly crunchy.
4. Once the bread is baked, cut the loaf into thick slices. Spread the ricotta cheese and sprinkle with salt and pepper. Top with the steamed asparagus spears. (Now you're prepared to poach the egg!)
5. Poached Egg: Bring a pot that 2/3rds full of water to a boil. Splash the water with some white vinegar (not necessary, but helps.) Crack an egg into a soup ladle. With a spoon, swirl the boiling water, and carefully drop the egg into the center of the whirlpool. Wait 2-3 minutes to cook. 
6. Top the toast with the poached egg. Sprinkle with salt, pepper, and bacon bits.

Costs:

• 1/4 cup of fat free ricotta cheese($1.78 for a tub)- $0.22
• 2 slices of toasted thick-cut country bread (a loaf or 10 slices cost $2.98) ~ $0.60
• salt and pepper
• 8 pieces of asparagus( $1.98 for a bunch of about 40) ~ $0.40
• 2 slices of bacon, crumbled( $2.99 for 25 slices) -$0.24
• 2 eggs- $0.20

Approximate Cost: $1.66 for a serving of 2




xoxo,
Amy