Gratinated Cornbread Toasts with Chive Ricotta, Balsamic Mushrooms and Soft Eggs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the 8 cornbread slices on a baking tray and brush both sides with 15 ml (1 tbsp) olive oil.

2. 2

   In a bowl, mix the ricotta with the chopped chives, lemon zest, lemon juice, 1 g (1/4 tsp) salt, and a little black pepper until spreadable. Set aside.

3. 3

   Bake the cornbread for 8 to 10 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.

4. 4

   Meanwhile, heat the remaining 15 ml (1 tbsp) olive oil and the butter in a large skillet over medium heat. Add the mushrooms and cook for 5 to 6 minutes until they release their moisture and begin to brown.

5. 5

   Stir in the garlic, thyme, red pepper flakes if using, 2 g (1/2 tsp) salt, and black pepper. Cook 1 minute more. Add the balsamic vinegar and cook for 1 to 2 minutes until the mushrooms look glossy and lightly glazed.

6. 6

   Add the spinach to the skillet with the mushrooms and toss for 30 to 60 seconds until just wilted. Remove from the heat.

7. 7

   Place the eggs in a saucepan of gently boiling water and cook for 6 minutes for soft centers. Transfer immediately to cold water, peel carefully, and set aside.

8. 8

   Remove the toasts from the oven. Spread each slice with a generous layer of chive ricotta, top with the mushroom-spinach mixture, and finish with the grated Parmesan.

9. 9

   Return the tray to the oven and broil/gratinate for 3 to 4 minutes at 220 °C / 425 °F, until the Parmesan melts and starts to brown at the edges.

10. 10

    Place 1 soft egg over every 2 toasts, gently split it so the yolk runs over the top, and finish with the remaining black pepper. Serve immediately.