Golden Whole Grain Toasts with Lemon Ricotta Cream, Sautéed Zucchini, Toasted Corn, and Soft Eggs

Instructions

1. 1

   1. In a bowl, mix the ricotta, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, honey, 1 g (1/4 tsp) salt, and a pinch of black pepper until smooth and creamy. Set aside.

2. 2

   2. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the zucchini with 1 g (1/4 tsp) salt. Cook for 4 to 5 minutes, stirring occasionally, until tender and lightly golden.

3. 3

   3. Stir the minced garlic into the zucchini and cook for 30 seconds more. Add the corn kernels and cook for 2 to 3 minutes until the corn is lightly toasted in spots. Season with a little black pepper and remove from the heat.

4. 4

   4. Meanwhile, preheat the oven to 220°C (425°F). Arrange the bread slices on a tray, lightly brush them with a total of 15 ml (1 tbsp) olive oil, and bake for 6 to 8 minutes, turning halfway through, until golden and crisp around the edges.

5. 5

   5. Bring a small saucepan of water to a gentle boil. Reduce to medium-low heat and carefully lower in the eggs. Cook for 7 minutes for soft centers. Immediately transfer to cold water for 1 minute, peel carefully, and set aside.

6. 6

   6. To assemble, spread each toast with a generous layer of lemon ricotta cream. Spoon the warm zucchini and corn mixture over the top.

7. 7

   7. Cut the eggs in half and place one egg over every two toasts, dividing the 4 eggs among the 8 slices. Finish with chives, the remaining black pepper, the red pepper flakes if using, and a final drizzle of the remaining 15 ml (1 tbsp) olive oil. Serve immediately.