Feb 10, 2023
Ricotta eggs
5 minutes
1 serving
EASY
Ingredients
3 large eggs
3 tbsp ricotta cheese
1 tbsp unsalted butter
2 tsp minced fresh parsley, for garnish
1 slice rustic sourdough, toasted
3 tbsp harissa sauce
1 tbsp pecorino Romano, grated, for garnish
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Instructions
Whisk the eggs
In a small bowl, whisk the eggs with a pinch of salt and pepper for 2–3 minutes until the whites and yolks are fully combined and slightly frothy.Heat the pan
Set a small nonstick skillet over low heat. Add the butter and let it melt gently.Slow-cook the eggs
Pour in the eggs and immediately begin stirring in small circular motions with a heatproof spatula. Stir, then pause to let the eggs set slightly. Repeat this process—occasionally lifting the pan off the heat—until soft curds start to form. Keep the heat low to avoid overcooking; low and slow is key.Add the ricotta
When the eggs are mostly set but still glossy, season again with salt and pepper to taste. Remove the pan from the heat and gently fold in the ricotta.Finish and shape
Return the pan briefly to the heat to finish to your desired doneness. For a soft, creamy texture, stop while the eggs are still slightly shiny. Use the spatula to fold the eggs over themselves into a loose mound.Assemble the toast
Spoon the eggs over the toasted sourdough. Drizzle with harissa sauce and a little olive oil. Top with grated pecorino and a sprinkle of parsley.
Notes
Whisking the eggs well introduces air, helping them cook up light and fluffy.
Folding in the ricotta off the heat prevents it from breaking and keeps the eggs creamy.
