Ricotta Eggs with Basil
- 15 oz. ricotta cheese
- 1/2 cup shredded Romano cheese
- 1 1/2 Tbs. thinly sliced fresh basil
- 1/4 cup heavy cream
- 5 eggs
- 1/2 tsp. salt
- Toast for serving
- Sausages for serving
Fill an egg-poaching pan with 1 inch of water. Set over medium heat, cover and bring to a simmer.
Set 4 egg-poaching cups on a plate. Pour about 1/2 cup of the egg mixture into each cup. Set the cups in the pan, cover and simmer until the eggs are set, about 12 minutes. Flip the eggs upside down onto a plate. Repeat to make 4 more poached eggs.
Transfer the eggs to individual plates and serve immediately with toast and sausages. Serves 4.