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Eggs & Ricotta Rustica Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Salsa: | ||||||
| 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).