I’m spending the week in South Carolina with Helen during the final week of the photo shoot for the cookbook. I’m having a blast getting to know Helen and feel so privileged to have several days to watch her behind-the-scenes. Honestly, I don’t even think there are proper words to express how beautiful the photos are and how well she has captured my ideas and carried them out in the photography.
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
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)
Lemon juice for spritzing
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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