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Eggs and Ricotta Rustica
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
Salsa
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| Ripe tomatoes |
1 lb. |
- |
| Jalapeno peppers, seed (if desired) and minced |
4 oz. |
2 medium |
| Olive oil |
- |
1/4 cup |
| Fresh lime juice |
- |
2 Tbsp. |
| Sea salt |
To taste |
- |
| Fresh ground pepper |
To taste |
- |
| Fresh cilantro or basil, minced |
- |
2 Tbsp. |
| Olive oil |
As needed |
- |
| Rustic leavened bread slices |
- |
12 (2 oz. each) |
| Butter |
2 oz. |
1/4 cup |
| Eggs, beaten |
1 lb. 5 oz* |
12 large |
| Cold water |
2 oz. |
1/4 cup |
| Sea salt and pepper |
To taste |
- |
| Fresh ricotta or soft fresh mozzarella cheese |
1 lb. 8 oz. |
- |
DIRECTIONS
- Cut a shallow small “X” on the bottom of tomatoes. Blanch tomatoes for 30 seconds; plunge in ice bath. Peel when cool, then seed and dice.
- Whisk together oil and lime juice. Pour over tomatoes. Sprinkle on sea salt and pepper to taste. Stir in cilantro. Cover and reserve.
- Lightly brush bread with oil. Grill until well toasted on both sides. Keep warm.
- Melt butter in skillet. Blend eggs, water and salt/pepper (to taste). Cook and scramble eggs until firm throughout, with no visible liquid egg remaining.
- For each serving, spread 2 oz.(about 2 Tbsp.) cheese onto grilled bread. Top with approximately 1/3 cup scrambled egg and 2 Tbsp. salsa. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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