Whenever I eat poached eggs I always think about the movie Julie and Julia. When Julie tasted her first poached egg, she commented, “It tastes like… cheese sauce. Yum.” I adore poached eggs. Not only for their taste, but their versatility. Best yet, poached eggs are not just for breakfast, they are perfect for lunch or dinner.

As you may know from my Grilled Bread with Ricotta and Tomatoes post, I love ricotta cheese paired with lemon zest. I also crave the peppery taste of arugula and the nutty flavor of Parmigiano Reggiano. So the idea of eating poached eggs with arugula, ricotta cheese, and Parmigiano Reggiano was irresistible.

Like my Skillet Eggs with Swiss Chard and Smoked Gouda, this recipe is not only an easy weeknight meal, it is great for Meatless Mondays. If you want a more robust meal, you could easily add a few roasted vegetables. Butternut squash or carrots, would be great addition. Enjoy with a crusty bread and a glass of Sancerre wine.

How to Poach an Egg:

Bring a large saucepan of water to a low simmer. Add a tablespoon of vinegar. Crack each egg into a small glass ramekin. One at a time, gently and slowly pour each ramekin into the simmering water, bringing the lip of the glass right down to the water so that the egg easily slides into the water. Depending on the size of your pan, you may need to cook them in two batches.

Photo by Matthew Mead

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Poached Eggs with Ricotta and Arugula


  • Author: Ronda Carman
  • Yield: 4 1x
Scale

Ingredients

4 cups arugula
2 cups ricotta cheese
zest of 1 lemon
2 teaspoons lemon juice
a pinch of red pepper flakes 
1/4 cup Parmigiano Reggiano Parmesan cheese, shaved
salt and ground pepper, to taste
1 tablespoon white or cider vinegar
4 large eggs
fleur de sel salt and freshly ground black pepper, for topping
olive oil, optional


Instructions

Divide arugula between four serving plates. In a medium bowl, mix together ricotta, lemon zest, lemon juice and red pepper flakes. Season with salt and black pepper. Equally divide the ricotta cheese mixture and spoon it over each plate of arugula. Set aside.

Bring a saucepan of water to a low simmer. Add vinegar. Crack each egg into small ramekins. One ramekin at a time, gently and slowly pour each egg into the simmering water. Bringing the lip of the ramekin down to the water so that the egg easily slides into the saucepan. Depending on the size of the pan, you may need to cook the eggs in two batches.

Cook for 4-5 minutes.  Use a slotted spoon to lift each egg out of the water (letting excess water drip away). Place each egg on top of the ricotta. Top with shaved Parmesan cheese, fleur de sel salt and freshly ground black pepper. Drizzle with olive oil, optional.


  • Category: main dish

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