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Ricotta Eggs with Basil

Ricotta Eggs with Basil
This recipe offers a unique way to poach eggs: They are first whisked together with two kinds of cheeses, cream and basil, then gently cooked in an egg-poaching pan. Serve with hot buttered toast and breakfast sausages.

Ingredients:

  • 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

Directions:

In a bowl, whisk together the ricotta and Romano cheeses, the basil, cream, eggs and salt. Set aside.

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.
Williams-Sonoma Kitchen.