2 eggs
2 tablespoons of mustard
4 thick slices of fresh ricotta cheese
2 tablespoons of English dressing
Salt to taste
Lemon juice drips
2 eggs
2 tablespoons of mustard
4 thick slices of fresh ricotta cheese
2 tablespoons of English dressing
Salt to taste
Lemon juice drips
Cook the egg for exactly four minutes (just as the water is about to boil)
Let it cool and add all the ingredients to a blender
Blend until smooth and creamy
Chill in the refrigerator for two hours
Serve with green salad or whole grain toast