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Plate with sourdough toast, whipped ricotta, tomatoes and poached egg on top.

Fresh and Sweet Tomatoes & Bacon with Whipped Lemon Ricotta on Sourdough Toast.

A delicious and vibrant brunch dish, inspired by the flavours of southern Italy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 People
Course: Breakfast, Brunch, Lunch
Cuisine: European, Italian
Ingredients Method

Ingredients
  

For the tomatoes
  • 1 punnet Dulciz Cherry Tomatoes Or any other good quality tomatoes - halved
  • 4 rashers Streaky Smoked Bacon Optional
  • 1 pinch Chilli Flakes
  • 2 tsp Balsamic Vinegar
  • 1 Shallot
  • 2 cloves Garlic
  • 1 handful Fresh Basil Or other preferred herb - Hand torn
  • 2 tsp Olive Oil Extra virgin - If needed
For the ricotta
  • 3 tbsp Ricotta Cheese
  • 1/2 Lemon Juiced and zested
For the poached eggs
  • 2 Eggs Poached
  • 2 tbsp White Wine Vinegar
  • 1 tsp Salt
To serve
  • 2 slices Sourdough Bread Toasted

Method
 

1. Cook the tomatoes
  1. Cut the bacon into 1 cm pieces and add to a cold pan. Turn the heat up to medium and allow the bacon to render down and release the fat.
  2. Slice the shallot thinly. Once the bacon has rendered down and started to brown, add the shallot and season with salt & pepper.
  3. Thinly slice the garlic. Once the shallot has started to brown (around 3 or 4 minutes), add the garlic and chilli flakes.
  4. Cook for 1 to 2 minutes to let the garlic soften and become aromatic, add the halved tomatoes and mix.
  5. Cook the tomatoes for 3 to 5 minutes, until they break down and release all of their moisure. Add in the balsamic and mix well.
  6. Add in the fresh basil and cook for a further 1 or 2 minutes to let it soften and release it's flavour into the tomatoes.
2. Make the whipped lemon ricotta
  1. Put the ricotta cheese into a bowl and whip it with a fork. It should become smooth and a litte bit airy.
  2. Zest the lemon and juice it. Add both to the ricotta and mix wel.
  3. Season to taste with salt & pepper.
3. Poach the eggs
  1. Heat a pot of water to a simmer. Add the white wine vinegar and salt
  2. Stire the water with a wooden spoon to create a vortex. Crack the eggs directly into the vortex.
  3. Leave to cook for 2 to 3 minutes. The eggs will start to float to the top of the water when they are fully cooked.
4. To serve
  1. Toast and butter your sourdough.
  2. Spoon your whipped ricotta on top and spread with the back of the spoon, creating almost a bowl in the middle.
  3. Spoon your tomatoes on top.
  4. Gently place the poached egg on top. Give a final season with salt & pepper and cut the egg with a knife to let that wonderful golden yoke run.