Fried Egg Spinach Ricotta Toast

By Carrie Vitt
Yield 1 servings

Ingredients:

• 8 cups whole milk
• 1/2 teaspoon salt
• 3 tablespoons lemon juice

• 1 piece gluten free sour dough or grain-free bread
• 1 cup baby spinach
• 2 teaspoons coconut oil
• Lemon juice for spritzing
• 1 egg
• 1 teaspoon butter
• Celtic Sea salt
• Freshly ground black pepper

Method:

1. Line a strainer with cheesecloth and place over a large bowl. Bring milk and salt to a simmer in a large saucepan. Add lemon juice and let simmer for 1-2 minutes. As the curds pop to the top skim them with a slotted spoon and place them in the cheesecloth lined strainer. Leave in strainer for 3-4 mintues and then transfer to a bowl. Can be eaten immediately or stored in the fridge for 5-6 days.
2. Toast bread and then spread with 2 tablespoons ricotta cheese. Heat coconut oil over medium-high heat in a small sauté pan. Add spinach and sauté until wilted. Spritz with lemon juice and season with sea salt. Top ricotta and bread with spinach. Melt butter in now empty sauté pan. Add egg and fry until set. Place egg on top of spinach, season with sea salt and freshly ground black pepper and serve immediately.