Ricotta Breakfast Sandwich
One of the myths that I love to destroy is that I spend most of my day slaving away in the kitchen. It’s true that I sometimes spend most of my day slaving away in the kitchen (example), but that’s rare.
In actuality, Betsy and I eat a lot of leftovers, leftovers repurposed into new meals, and quick stuff.
This is especially true for breakfast. I just rarely have the energy in the morning to do an all out feast unless, of course, I’m hosting a chicken and waffles party.
Most mornings we have smoothies, but occasionally I’ll get a hankering for something more filling that still takes less than ten minutes to make.
This sandwich is that thing. It’s not really even a sandwich. It’s more of an egg-on-toast situation, but I like to think of it as an open-faced sandwich.
Anyway, it’s wonderfully filling and easy-breezy to make.
Ricotta Breakfast Sandwich
Yield: Serves 2.
2 english muffins, toasted
1/2 cup ricotta cheese
4 large eggs
1 cup baby spinach
Salt and pepper
1) Toast English muffin and spread on a good layer of ricotta cheese.
2) Drizzle muffin with olive oil, and a pinch of salt and pepper.
3) Top with baby spinach.
4) In a medium skillet, add a teaspoon or two of butter and melt over medium heat. When butter is bubbling, crack in eggs.
5) Cook for about 90 seconds over medium heat until the whites are mostly cooked.
6) Cover skillet with a lid or plate that fits and cook for another 30 seconds. Don't overcook the eggs!
7) Top each muffin half with an egg and a dash of hot sauce.
Muffin and Stuff
You could use any sort of bread product for the base for this guy, but I prefer the English muffin. I like the whole wheat ones. They are slightly healthier and have more flavor, in my opinion.
Just slice the muffins in half and toast them either in a toaster or in the oven until they are, well, toasted.
Then you just need a few other things to toss on these guys when they come out of the toaster. Ricotta cheese is decadent and just awesome on these muffins.
Once they are toasted, smear each half with a good layer of ricotta cheese.
Then drizzle on some olive oil and a sprinkle of salt and pepper.
Honestly, these are good just like this, but I like to take it a step further.
Anyone who has read Macheesmo for more than a week knows that I love to top things with eggs. Poached, scrambled, or over easy, eggs are my toppers of choice.
For this installment, we’ll make some that are sunny side up.
I cook my eggs in butter, but you could use something else if you wanted. Just a little butter melted in a medium skillet is all you need. Then you can crack in those eggs.
Let them cook over medium heat until the whites of the eggs are just starting to set.
It’ll take about 90 seconds.
Now for the tricky part. You want to cover the pan so the whites of the eggs will set completely while leaving the yolks runny.
If you are lucky enough to have a pan with a lid, more power to you. For me, I’ve found that a plate does the trick. Just make sure you find the right plate before you heat up the pan. You don’t want to be trying to fit a plate on a really hot pan.
Return the eggs to the heat for about 30 seconds, covered, and the eggs will be set and perfect.
You could keep going if you don’t like runny eggs, but runny is how I like them.
Then I just topped each muffin with some baby spinach and an egg.
A few dashes of hot sauce is always a good idea for me.
What’s not to love about this? It’s quick, filling, and really delicious.
The next time you’re scrounging for breakfast, give this a shot. If you don’t have ricotta cheese, you could try it with cream cheese or cottage cheese, but ricotta is best I think.