Ricotta Eggs for Breakfast or Anytime
We are in the ricotta business! That is ever since I figured out how to make ricotta at home. Last weekend, I made these ricotta eggs and breakfast is now a changed meal. Actually, my new salvation is doing special Saturday breakfasts. There is something absolutely therapeutic about doing weekend breakfast right. It is a very manageable aspiration to accomplish on most Saturdays.
My Story about Ricotta Eggs
While these ricotta eggs are great! We served them over toasted whole wheat English muffins. I actually think this dish tastes pretty good even without the eggs. Just a thought if you want to lighten the going, or just savor the delicate cheese by itself. My second date with destiny seemed to work out well. Of course, time will tell if it really did work out and whether there will be a take 3.
Aadi the foodie man, is learning the joys of enjoy the eggy lusciousness of a soft centered yolk. Their summer is moving along. I hope there is that pot of gold at the end of the rainbow this year. Deepta is a counselor in training at her camp, she is realizing that managing a bunch of kids and keeping them focused is not easy.
She claims that she is also learning to sweep after the session, hopefully someday she will apply her housekeeping skills at home. The summer class that she is taking is turning out to be a disaster in terms of my commute. Imagine adding 30 minutes to an already long commute. The things we do for our offspring!
This weekend promises to be ridiculously hot, so, I am trying to temper my cooking urges. That and catching up on some sleep. This week has somehow ended up being a low sleep kind of week. That and the fitbit has helped highlight when the sleep hours need to be cranked up.
Other recipes along these lines include my homemade ricotta cheese recipe and ricotta, spinach and tomato tart.
A gorgeous and flavorful take on ricotta eggs, perfect for an indulgent breakfast or a light meal.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 red onion, diced
- 1 teaspoon minced garlic (about 4 cloves)
- 2 diced tomatoes
- 3/4 cup ricotta cheese
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons chopped cilantro or parsley
Instructions
- Heat the oil in a large skillet ad add in the onion and the garlic and saute for 3 minutes.
- Add in the tomatoes and cook for 2 to 3 minutes until they soften.
- Add in the ricotta cheese and mix in.
- Stir in the salt.
- Carefully break the eggs in the 4 quadrants of the pan. All the eggs to cook until they are cooked through, but the yolks are still soft.
- Garnish with the cilantro and serve.
Sourdough English Muffins - The Lazy Method - Spice Chronicles
[…] Just a general note, not all the muffins rice uniformly so despute using the same sized cutter the sizes will vary just a little. But they taste pretty amazing. While they are perfect fresh with just butter and a little jam. You can always try my recipe for ricotta eggs. […]