Poached Eggs with Ricotta and Arugula

  • Author: Ronda Carman
  • Yield: 4 1x


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


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

Join The Party!

Get on the guest list.

Subscribe now and never miss a thing

You have Successfully Subscribed!