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Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

Brandon Matzek
  • minutes
  • Serves 6

INGREDIENTS

2 cups

Arugula

6

Eggs

2 tbsp

Lemon juice

1

Black pepper, Freshly ground

1

Kosher salt

1

Sea salt, Flaky

1

Olive oil, Extra-virgin

1/2 cup

Walnut pieces

1

Bread, Whole whole

4 tbsp

Butter, unsalted

1/2 cup

Ricotta cheese