Ricotta Toast Bowl | Price Chopper Cooking How-To

Ingredients

1 cup ricotta cheese
2 tablespoons finely shredded Parmesan cheese plus additional for garnish (optional)
1/4 teaspoon cracked black pepper plus additional for garnish (optional)
4 slices bacon, chopped
1 tablespoon olive oil
4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces
4 large eggs
1 cup halved cherry tomatoes

1 tablespoon chopped fresh chives

Directions
In medium bowl, stir ricotta cheese, Parmesan cheese and pepper.

In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet.

In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently.

Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel.

Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper.