Toast with ricotta, spinach and boiled egg

Ingredients

For 1 serving

• Multigrain bread2
• Part-skim ricotta50 g
• Spinach50 g
• Eggs1
• Nutmeg1 pinch
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook for 9 minutes over medium heat, until the yolk is firm; cool it in cold water, peel and slice.
2. Meanwhile wash the spinach and wilt it, still damp, in a frying pan over medium heat for 2 minutes, until it collapses; squeeze it well and chop.
3. Mix the spinach with the light ricotta, a pinch of salt and the nutmeg until smooth.
4. Toast the multigrain bread until crisp, spread over the green ricotta and top with the egg slices.