Egg & Ricotta

Smørrebrød (Danish open sandwich) - difficult to pronounce, but easy to demolish.


2 slices of Burgen Soya and Linseed bread
100g ricotta
Olive Oil for frying
1 garlic clove, very finely chopped
60g spinach leaves
2 medium eggs
Black Pepper


Preheat the oven to 180°C fan / 200°C / 400°F / gas mark 6.
Place the slices of bread on a baking tray and spread the ricotta (or vegan cream cheese) over the top. Bake for 6-8 minutes - this will warm the bread and slightly brown the cheese.
Meanwhile, add a tablespoon of oil to a frying pan, and when warm add the garlic and sauté for around 30 seconds. Next add the spinach leaves and cook until they wilt down, about 2 minutes. Drain the garlicky spinach on kitchen paper while you cook your eggs. If the pan is dry add a little more oil and then fry your eggs until the white is set.
Remove the ricotta-topped slices from the oven, transfer to two plates and heap the garlicky spinach and a fried egg on top of each one. Season liberally with black pepper.
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