Rye Toasts with Warm Dill Ricotta, Golden Beet and Jammy Egg

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the golden beet on a small baking tray and toss with 1 tablespoon (15 ml) olive oil, the honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 18 to 20 minutes, stirring once, until tender and lightly caramelized at the edges.

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   2. While the beet roasts, bring a saucepan of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy yolks. Transfer them to a bowl of cold water for 2 minutes, then peel and set aside.

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   3. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.

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   4. In a bowl, mix the ricotta with the lemon zest, 2 tablespoons (30 ml) lemon juice, dill, half of the chives, 1/4 teaspoon salt, and the remaining black pepper.

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   5. Heat a small skillet over low heat and add the butter. Once melted, add the ricotta mixture and cook for 1 to 2 minutes, stirring gently, just until warm and creamy; do not let it boil.

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   6. Toast the rye bread slices. If using the oven, place them in for 4 to 5 minutes at 200 °C / 400 °F, flipping halfway, until lightly crisp around the edges.

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   7. To assemble, spread each toast with the warm ricotta cream. Divide the roasted golden beet on top and cut the eggs in halves or quarters to place over the toasts.

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   8. Finish with the toasted pumpkin seeds, the remaining chives, the final tablespoon (15 ml) of olive oil drizzled over, and red pepper flakes if using. Serve immediately.