Sautéed Vegetables on Toast with Ricotta

Ingredients

• 1 tbsp canola oil
• 1 cup thinly sliced onion
• 3 cups thinly sliced Swiss chard, stems removed
• 1/2 cup diagonally sliced asparagus or trimmed green beans (½ inch)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup ricotta cheese
• 4 slices toasted French bread or Whole Grain No-Knead Bread
• 2 beefsteak tomatoes, sliced
• 4 poached large eggs
• 1/4 cup chopped fresh Italian parsley

Directions

1. Heat oil in a medium frypan over medium heat. Sauté onions just until browned, about 3 – 4 minutes. Add Swiss chard and cook until wilted, about 2 minutes. Stir in asparagus, salt and pepper; cook, stirring, for 3 minutes. Turn off heat and cover for about 8 minutes.
2. Spread ricotta cheese on each slice of bread. Top each slice with tomatoes, vegetable mixture, poached eggs and parsley.