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 ricotta)

• 1 teaspoon lemon zest

• 4 eggs

• 4 slices sourdough bread

• fresh herbs (chives or parsley)

• salt and black pepper

Instructions

Preheat

Preheat the Wolf Griddle to medium-high heat, about 375 to 400°F.

Cook the Mushrooms

Cook the mushrooms in a single layer until browned. Add the butter, shallot, garlic, and white wine, then cook until fragrant and reduced.

Toast the Bread

Toast the bread on the griddle with olive oil until golden.

Cook the Eggs

Cook the eggs until soft and creamy.

Prepare the Ricotta

In a small bowl, mix the ricotta with olive oil, lemon zest, and salt.

Assemble

Spread the ricotta on the toast, then top with mushrooms and eggs. Finish with fresh herbs.