Ricotta Toasts with Asparagus and Poached Eggs

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This recipe from Rachael Ray magazine was touted as a weekend breakfast  --we loved it ! I should have broke the yolk so you could get the full effect!

1 C ricotta
4 slices toasted thick cut country bread
1/2 # steamed asparagus
4 poached eggs
4 slices of cooked bacon , crumbled

Spread ricotta on toast ; sprinkle with slat and pepper, Layer asparagus spears and top with eggs. Sprinkle with bacon and pepper.

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