Ingredients
For the Garlic confit
2 - 3 heads of garlic, cloves peeled
Olive oil
For the beet ricotta spread
2 beetroots, peeled
1 tbsp. olive oil
2 tbsp. ricotta cheese
salt and pepper
1 garlic clove
For the toast
2 - 4 cloves of garlic confit
1 tablespoon beet ricotta spread
1 sourdough bread slice
½ avocado
1 egg poached
salt and pepper
Directions
Step 1
Make the garlic confit: Place garlic and oil in the saucepan over low heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy. Let it cool to room temperature before serving!
Step 2
while you cook the garlic confit, start preparing the beet-ricotta spread
Step 3
Make the spread: Cut the beetroots into cubes, place them in a medium size pot, cover with water, add salt, and boil for about 30 minutes or until soft. Drain the beetroots and place them in a food processor. Add ricotta cheese, garlic, olive oil, salt, and black pepper and process until well combined.
Step 4
Make the toast: Lightly toast the bread. Spread the garlic over the toast using a butter knife. Spread the beet ricotta over the toast. Slice the avocado and add it on top. Top the avocado with poached egg, add salt and pepper, and serve.
