Eggs Ricotta Rustica

Eggs Ricotta Rustica

Yield: 12 servings


  • 1 lb. ripe tomatoes
  • 4 oz. jalapeño peppers (2 medium), seeded (if desired) and minced
  • 1/4 cup olive oil
  • 2 tbsp. fresh lime juice
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 2 tbsp. fresh cilantro or basil, minced
  • Olive oil, as needed
  • 12 rustic leavened bread slices (2 oz. ea.)
  • 2 oz. (1/4 cup) butter
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 2 oz. (1/4 cup) cold water
  • Sea salt and pepper, to taste
  • 1 lb., 8 oz. fresh ricotta or soft fresh mozzarella cheese

*If using frozen or liquid whole egg product.


  1. 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.
  2. Whisk together oil and lime juice. Pour over tomatoes. Sprinkle on sea salt and pepper to taste. Stir in cilantro. Cover and reserve.
  3. Lightly brush bread with oil. Grill until well toasted on both sides. Keep warm.
  4. 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.
  5. 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.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).



Egg facts


Egg Cloud on Parmesan Crisp