My husband makes this dish for me when I need to be spoiled on a Sunday morning. It’s divine…
1/2 cup ricotta
1 tablespoon finely grated lemon rind
sea salt and cracked black pepper
4 slices sourdough bread
200g smoked salmon, sliced
finely chopped spinach and lemon wedges
Mix the ricotta, lemon rind, salt and pepper gently in a bowl
Cook the bread on a preheated hot char-grill pan for 1-2 minutes on each side or until toasted and golden.
Lightly whisk the eggs, salt and pepper together to combine.
Melt the butter in a large non-stick frying pan over medium heat.
Add the egg and cook, stirring, for 1-2 minutes or until almost set.
Remove from the heat.
Divide the toast between plates and top with the scrambled eggs, ricotta mixture and salmon.
Serve with finely chopped spinach and a lemon wedge