Toast with Ricotta, Chard, and Fried Eggwith sweet potato fries
"Fancy" toast, piled high with tasty ingredients, is showing up on lots of restaurant menus these days, but it couldn't be easier to create your own at home. In this version, creamy ricotta is topped with sauteed chard and a fried egg.
Smarts: The recipe calls for two slices of toast (with toppings) and two eggs per serving, but feel free to adjust this. Slice the bread thicker or thinner if you'd like and feel free to scale back to one egg per serving if you'd prefer.
- Chard, any type - 1 bunch, stems and leaves chopped and separated
- Baguette or ciabatta - 3/4 loaf, sliced
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Eggs - 8
- Cheese, ricotta - 1 cup (sub goat cheese)
- Sweet potato fries, frozen - 16 oz
- Garlic - 1 clove, chopped
- Mayonnaise - 1/3 cup
- Ketchup - 1 1/2 Tbsp
- Sweet pickle relish - 2 tsp
- Lemon juice - 1/2 tsp
- Paprika - 1/4 tsp
- Make dressing - (Double if making Tuesday’s meal.) (If prepping right before cooking, get oven heating according to directions on package for frozen sweet potato fries.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. If doubled, divide in half, reserving the second half for Tuesday. (Can be done up to 5 days ahead)
- Chard - Chop chard, keeping stems and leaves separate. (Can be done up to 3 days ahead)
- Bread - Slice bread, making 2 thick slices per serving. (If making Tuesday’s meal, you can cube the remaining bread for croutons at the same time.)
- Bake sweet potato fries according to package directions.
- While sweet potato fries bake, heat a large non-stick pan with first part of oil over medium-high heat. Add chard stems and saute until tender. Add leaves and continue to saute until leaves are wilted. Season with some salt and pepper. Set aside.
- Return pan to heat and add second part of oil. Crack eggs into oil and fry to your desired done-ness (cook on one side for sunny-side up or flip for over-easy).
- Spread bread slices on a sheet pan and brush on both sides with some olive oil. Transfer to the heated oven and bake just until the tops are lightly toasted. Turn and toast the other side.
- Spread each slice of toast with ricotta. Top with chard and a fried egg. Season eggs with some salt and pepper.
- Serve toast with sweet potato fries on the side. Use dressing for dipping the fries. Enjoy!
This meal has 41 reviews
A nice lunch, but not hearty enough for dinner. I enjoyed the ricotta and chard! I haven’t eaten those in combination before.
It was really good! I've never had a Reuben sandwich before, so I wasn't sure. I bought canned corned beef, but it seemed to still taste great. Also used frozen Red Robin fries, yum!
Loved the sweet potato fries, but I needed sauerkraut with more kick.
Delicious and easy! I made as recipe indicated and was amazing!!! I did struggle locating corned beef, but found in the packaged lunch meat section so used that. I will definitely make again.
Subbed pastrami since we couldn’t find corned beef and havarti since we are not Swiss fans. Pretty tasty!
Quick and delicious! I subbed Greek yogurt for mayo in the dressing to lighten this up a bit, and subbed pastrami for corned beef so I wouldn't have to go to a second store.