ChefXi OfficialA sophisticated breakfast tartine featuring a thick slab of toasted sourdough, a cloud-like layer of whole milk ricotta, and a silk-textured poached egg.
Bring a small pot of water to a gentle simmer (not a rolling boil) and add the white vinegar. Thinly slice the cucumber and set aside.
Toast the sourdough slice until golden brown and sturdy. While hot, drizzle with a tiny bit of olive oil.
Crack the egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then slide the egg into the center. Poach for 3 minutes for a perfectly runny yolk.
Do not salt the poaching water as it breaks down the egg whites; salt the egg after plating.
Spread the ricotta cheese in a thick, even layer over the toasted sourdough. Use the back of a spoon to create a small well in the center.
Lift the egg out with a slotted spoon, dab briefly on a paper towel to remove excess water, and place atop the ricotta. Season with sea salt and black pepper. Serve with cucumber slices on the side.
The secret to a perfect poached egg is using the freshest eggs possible; the whites stay tighter. If your ricotta feels too heavy, whisk in a teaspoon of lemon zest and a drop of olive oil to brighten the 'essence' of the dish. Respect the lineage of the sourdough—give it a heavy toast to support the weight of the cheese and egg.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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