Description
This super simple breakfast will make you feel like you’re on holidays at a cute little B & B! Fresh juicy blackberries and toasty walnuts are the perfect compliment to salty prosciutto and jammy eggs!
Ingredients
Scale
- 1 tbsp vinegar
- 2 eggs
- 2 slices of sprouted grain toast (I used sprouted sourdough)
- 3–4 tbsp light ricotta cheese
- 10 blackberries
- 3 slices prosciutto (approx 40 grams)
- 2 tbsp walnuts, toasted
- Freshly cracked pepper
Instructions
- Bring a small pot of water to a boil over high heat. When the water comes to a boil, add the vinegar (this will keep the egg together in the water). Crack the eggs directly in the water and cook for 2-3 minutes or until desired yolk consistency is reached.
- Meanwhile, put your toast in the toaster. Toast until golden brown around the edges.
- If you have a toaster oven, place the walnuts on a small piece of tinfoil or parchment paper for the last 2 minutes of toasting, watching carefully to make sure they don’t burn. If you don’t have a toaster oven, you can toast the nuts in a small frying pan oven medium heat, stirring frequently to make sure they don’t burn.
- In a small bowl, mash the blackberries with the back of a fork. It’s ok if they’re still chunky, you just want to be able to spread them somewhat on the toast.
- Remove toast and spread with ricotta then with the blackberries. Next, top each piece with 1.5 slices of prosciutto.
- Top each with an egg and then the walnuts. Sprinkle generously with freshly cracked black pepper.
- Eat as is or serve with a fruit salad or garden salad. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove Top, Toaster
- Cuisine: European