Yes, breakfast continues to be something I document eating the most - I think it is because it tends to be the meal I spend the most time eating considering how my days start so early. Hello corporate job, it’s me, Brenda, the fiend for breakfast to fuel these days of seemingly non-stop video calls.

Anyway, as most of my meals go, here is another meal created out of a half our break from talking too much featuring ingredients I am trying to finish using: the butt of a baguette, lemon that had been sitting on the counter for a bit too long after previously being used, and trying to deplete my neverending supply of garlic.

Lemon Garlic Ricotta Toast

Prep Time: 10 minutes | Cook Time: 5 minutes | Yield: 1 serving

Ingredients:

• slice of baguette

• 2 tbsp cooking oil

• 1 egg

• 2 tbsp whole milk ricotta

• 1/2 lemon

• 1 clove garlic

• salt & pepper

• 1 tsp honey

• pinch red pepper flakes

• pinch flaky salt

Preparation:

1. On a skillet, add 1 tbsp cooking oil and toast bread

2. In a bowl, add ricotta. Grate garlic clove to ricotta. Zest lemon rind, then squeeze the juice of lemon. Add salt and pepper, and stir until ricotta is fully incorporated

3. Once bread is toasted, remove from skillet and set aside. Add remaining cooking oil and cook egg to preference - I enjoy mine over-easy

4. Shmear the ricotta mix on the toasted baguette. Top with egg

5. Garnish to preference, I topped with a drizzle of honey, red pepper flakes, ground black pepper, and flaky salt