Ricotta Toasts with Asparagus and Poached Eggs

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This recipe was highlighted as a weekend breakfast in Rachael Rays Magazine. It look yummy different and easy to make. So for Fathers Day weekend we were at the lake and made it for Uncle Kevin and my husband Kevin for breakfast. (My Dad will be surprised this weekend when he gets this for breakfast as well--right Dad ??)

1 cup Ricotta (used skim)
4 slices toasted thick cut country bread (used a nice sturdy whole grain)
salt and pepper
1/2 lb steamed asparagus (4 spears to toast)
4 poached eggs
4 slices cooked bacon, crumbled (used turkey bacon)
 Look all the steps in one photo...Spread ricotta on toast; sprinkle with salt and pepper. Next layer with asparagus spears; top with eggs. Sprinkle with bacon and serve.



 Happy Fathers Day Kevin and Uncle Kevin! This is the life!!

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