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Author Notes: (Kids would like it too, of course!) This is my favorite way of preparing eggs. It's great for a lazy summer morning (though fast enough for almost any summer morning) when you can go grab the basil fresh from the garden. The prosciutto is optional, but oh so recommended. (Another good option is to sprinkle freshly cooked bits of lardons on top!) —fiveandspice
cup ricotta cheese
tablespoon fresh basil, chopped
thin slices of prosciutto
butter for cooking
salt and pepper to taste
- Toast the slices of bread until golden. Butter, if desired, then lightly rub each on one side with the clove of garlic.
- In a small bowl, whisk together the eggs, ricotta, and basil. (I like to whisk in the ricotta at the start because I like how light and fluffy it makes the eggs. If you prefer creamy eggs, wait until the eggs are nearly done cooking, take them off the heat and then stir in the ricotta).
- Melt a small amount of butter in a frying pan. Pour in the egg mixture and cook, stirring frequently, pushing the cooked egg from the bottom to allow the uncooked egg on top to flow under and cook.
- When the eggs look close to done but are still somewhat wet looking, remove them from the heat. Stir in salt and pepper to taste.
- Divide the eggs in half and pile on top of the pieces of toast. Top with the slices of prosciutto. Enjoy!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil