Ingredients

• 2 cups mixed mushrooms, sliced

• 1 Tablespoon olive oil

• 1 Tablespoon butter

• 1 shallot, diced

• 2 cloves garlic, minced

• 2 Tablespoons white wine (optional)

• 1 cup ricotta

• 1 Tablespoon olive oil, for the ricotta

• 1 teaspoon lemon zest

• 4 eggs

• 4 slices sourdough bread

• fresh herbs, such as chives or parsley

• Kosher salt and freshly ground black pepper

Instructions

Prepare the Mushrooms

Preheat the Wolf Griddle to medium-high heat (375–400°F). Cook the mushrooms in a single layer until browned. Add the butter, shallot, garlic, and wine. Finish with thyme.

Prepare the Ricotta

Mix the ricotta with olive oil, lemon zest, pepper, and Kosher salt.

Toast the Bread

Toast the sourdough bread on the Wolf Griddle with olive oil until golden.

Cook the Eggs

Cook the eggs until soft and creamy.

Assemble

Spread the ricotta over the toasted sourdough. Top with the mushrooms and eggs. Finish with fresh herbs.