Springtime Sourdough Toasts with Ricotta, Asparagus, and Poached Egg

Welcome the vibrant flavors of the season with these gorgeous springtime sourdough toasts. In less than 25 minutes, you can create a dish that’s both elegant and incredibly satisfying. The combination of creamy lemon-infused ricotta, crisp-tender asparagus, and a perfectly runny poached egg, all piled high on rustic, garlicky sourdough, makes for a truly memorable brunch or a delightful light supper. The fresh, peppery bite of watercress ties everything together, creating a beautiful harmony of textures and tastes. This is simplicity at its finest.

Ingredients

• 4 thick slices of sourdough bread
• 1 bunch of asparagus (about 1 lb), tough ends trimmed
• 1 tbsp olive oil, plus more for brushing
• 1 cup whole milk ricotta cheese
• 1 lemon, for zest and juice
• 4 large eggs
• 1 tbsp white vinegar (for poaching)
• 1 garlic clove, peeled and halved
• 1 cup fresh watercress
• Sea salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for a touch of heat

Instructions

1. Prepare the Toppings: In a small bowl, combine the ricotta cheese with the zest of one lemon and a pinch of salt and pepper. Stir until smooth and set aside. Toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and pepper.
2. Cook the Asparagus: Heat a large skillet or grill pan over medium-high heat. Add the asparagus and cook for 4-6 minutes, turning occasionally, until tender-crisp and slightly charred. Remove from heat.
3. Toast the Sourdough: While the asparagus cooks, brush both sides of the sourdough slices with olive oil. Grill or toast them until golden brown and crisp. Immediately rub the surface of one side of each toast with the cut side of the garlic clove.
4. Poach the Eggs: Bring a saucepan of water to a gentle simmer. Add the white vinegar. Crack an egg into a small ramekin. Create a gentle vortex in the water with a spoon and carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.



5. Assemble and Serve: Spread a generous layer of the lemon ricotta mixture onto each slice of garlic-rubbed sourdough. Arrange a few spears of the cooked asparagus on top. Gently place a poached egg over the asparagus. Garnish with a handful of fresh watercress, a squeeze of lemon juice, a crack of black pepper, and a sprinkle of red pepper flakes, if using. Serve immediately and enjoy!

Nutrition Information

Estimates are per serving (1 toast).