High Protein Power Lunch (or Dinner)

I came up with this last night (mostly due to lack of groceries), but I realized that this was super high protein, high on taste and soft enough for the soft foods' folks post-op.

**please note - serving size will be slightly different for the post-op patient

2 eggs, soft poached
1/2 cup part-skim ricotta cheese
1 tablespoon homemade pesto sauce (see recipe on blog under 'Sauces' link)
1 teaspoon extra virgin olive oil
salt and pepper to taste
Akmak Armenian cracker bread (or other whole wheat cracker)

1. Bring a small pot of water to a boil - add 1 tablespoon vinegar (any kind BUT balsamic) or lemon juice, then crack eggs right into water. The vinegar will help the whites of the egg to curl up around the yolk and form a tight ball instead of having pieces of the white floating all over the pan. Let cook one to two minutes - I like for the yolk to be runny, but you could cook longer if you do not.
2. On a plate spread down the ricotta and then top with pesto sauce.
3. Remove eggs from water with a slotted spoon or mesh spoon. Place over the top of ricotta/pesto.
4. Drizzle with olive oil, salt and pepper, place pieces of cracker bread on the side for scooping.

ENJOY!!

Total protein in this is about 20 grams

Our pesto sauce is not oily, that is why I added the extra teaspoon of olive oil, to give it some of that rich flavor but you could abstain from using it if you wish.