I’m spending the week in South Carolina with Helen during the final week of the photo shoot for the cookbook
Last week before leaving on my trip I finally attempted to make ricotta and laughed at how simple it was to prepare. All that’s required is milk, salt, lemon juice, a little simmering, about 10 minutes, and you’ll have the creamiest, most luscious ricotta that will rival anything you can find at the store. If you have kids, this is a fun recipe to get them involved. Seeing the little curds pop up from the milk is almost like magic.
Ricotta spread on warm crispy toast, topped with sautéed spinach and a fried egg is a wonderful meal for just about any time of day and can be put on the table in just minutes.
Fried Egg Spinach Ricotta Toast
Ricotta recipe from Bon Appétit.
Ricotta yeilds 1 1/2 cups.
Fried Egg Spinach Ricotta Toast - Serves 1
Ricotta:
8 cups whole milk
1/2 teaspoon salt
3 tablespoons lemon juice
Toast, Spinach and Egg (Serves 1):
1 piece whole wheat or gluten free bread (whole wheat or gluten free sour dough preferred)
1 cup baby spinach
2 teaspoons coconut oil (to read more about coconut oil click here)
1 egg
1 teaspoon butter
Celtic Sea salt
Freshly ground black pepper
Line a strainer with cheesecloth and place over a large bowl. Bring milk and salt to a simmer in a large saucepan. Add lemon juice and let simmer for 1-2 minutes. As the curds pop to the top skim them with a slotted spoon and place them in the cheesecloth lined strainer. Leave in strainer for 3-4 mintues and then transfer to a bowl. Can be eaten immediately or stored in the fridge for 5-6 days.
Toast bread and then spread with 2 tablespoons ricotta cheese. Heat coconut oil over medium-high heat in a small sauté pan. Add spinach and sauté until wilted. Spritz with lemon juice and season with sea salt. Top ricotta and bread with spinach. Melt butter in now empty sauté pan. Add egg and fry until set. Place egg on top of spinach, season with sea salt and freshly ground black pepper and serve immediately.
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A cookbook! That's terrific! I've only been hanging around your site for a very short time but from what I see, a book with your recipes would be a great asset.I love anything with eggs on it; it can be so fast, simple and satisfying. My husband does not eat, like or even remotely tolerate eggs and it makes me rather sad. My meal repertoire would be so broad with that option.
We both have "eggs" on the brain!!! I just posted a recipe with poached eggs this morning…
I love yours. It is simple, delicious, health — A complete meal. Now you've made me crave eggs for lunch!!!
i think i'll make the ricotta this weekend!
this looks sooo good!
I love any and every type of breakfast dish-this just looks delicious!I might just have to give it a go!Glad I saw it on tastespotting
How delicious! I was on the run this morning, so I substituted Goat Cheese. It was beautiful and healthy and filling- just what I needed today. God bless all your efforts with the new cookbook. Can't wait to purchase!
The book sounds great! Visiting from SITS
Yummm this is my ideal breakfast, but with a poached egg instead of fried.Have just discovered your blog (through twitter) and love the photography and recipes, especially that there is so much vegetarian food! I'm sure your cookbook will be fantastic, especially with the help of tartelette. For me cookbooks are all about the photos and the inspiration you get from looking at pictures, if there aren't photos with the recipes it turns me off a cookbook.Yet another blog for inspiration and something to aspire to. Thank you!
I'm new to your blog (found you via Sweet Tartelette!). Looking forward to your book! From the looks of things on your blog, and with Helene's photos, I'm sure it will be beautiful!
I should take a chance in making my own ricotta at home. I love this toast. Simple, delicious and inviting.
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