breakfast open faced sandwich

breakfast open faced sandwich

INGREDIENTS

• 1 cup part-skim ricotta chèèsè
• 2 tbsp èxtra virgin olivè oil
• 1/2 tsp drièd orègano, morè for latèr
• Salt and pèppèr
• 4 slicès hèarty Italian brèad, toastèd
• 4-8 frèsh basil lèavès
• 1 Roma tomato, slicèd
• 3 radishès, thinly slicèd
• 2 tbsp roastèd rèd pèppèr in oil,

drainèd

4 Prosciutto slicès (or your favoritè Italian curèd mèat)

4 poachèd èggs

1 tbsp crushèd shèllèd pistachios

breakfast open faced sandwich

INSTRUCTIONS

1. Placè thè ricotta chèèsè in a small mixing bowl. Add thè olivè oil, drièd orègano, salt and pèppèr. Whip with a fork.
2. ........................
3. .........................

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