Tear the bread into bite size pieces and place into the oven or under
The grill until toasted and slightly crunchy, turning occasionally.
Stir the herbs into the ricotta, season with pepper to taste.
Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.
Replace cucumber with tomato or add diced ham.
Place a room temperature egg into a small saucepan and cover with cold water
Place a lid on the saucepan and bring the water to a boil over high heat
Once boiling, reduce the heat to medium and gently boil, uncovered and stirring, for 8 minutes
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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