Sautéed Vegetables on Toast with Ricotta

Move over, avocado toast. There’s a new favourite in town! This dish is fresh and filling. Sautéed spring veg and a creamy poached egg team up for a quick breakfast or post-gym snack.


Yield: Makes 4.

Sautéed Vegetables on Toast with Ricotta


  • 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


  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.
Nutritional analysis per toast:


377 calories, 13.8 g fat, 19.3 g protein, 44.9 g carbohydrate, 4 g fibre, 731 mg sodium