Colourful, fresh and satisfying, this toast brings together creamy ricotta, juicy tomatoes, olives and a runny egg. A simple way to make Mie et Cie bread the star of a savoury breakfast or a quick lunch.

Ingredients

For this recipe, you will need:

• 2 slices of your favourite Mie et Cie bread
• 3 tbsp (45 ml) whipped ricotta
• 4 tomatoes, thinly sliced
• 3 olives, pitted and sliced
• 1 large egg
• 1 tsp (5 ml) olive oil
• 1 pinch salt
• Freshly ground black pepper, to taste

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. Toast the Mie et Cie bread slices until lightly crisp.
2. Meanwhile, cook the egg in a small skillet to your desired doneness, ideally keeping the yolk slightly runny.
3.  Spread the ricotta evenly over the toast.
4. Arrange the tomatoes and olives over the ricotta.
5. Place the egg on top.
6. Drizzle with olive oil and season lightly with salt and pepper. Close the sandwich with the second slice of bread and serve immediately.

Chef's Tips

Whipped ricotta:

Blend 250 g ricotta, 2 tbsp 35% cream, 1 tbsp olive oil, salt and pepper in a food processor for 1–2 minutes, until smooth, light and creamy. Refrigerate for 30 minutes before serving.