Ricotta Eggs With Basil
This flavorful recipe combines creamy ricotta and Romano cheeses with fresh basil and eggs to create a delicious dish that is perfect for any meal. The poached eggs are savory and satisfying, especially when served with toast and sausages. Enjoy a hearty and delightful meal with this easy-to-follow recipe.
— Constant Cookbook
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
Instructions
- 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.
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