The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.
So for this quick and easy weekday meal, I serve them with a bed of arugula, a scoop of ricotta cheese and a bit of buttered multigrain toast. It’s simple.
It’s filling. And it could be breakfast, lunch or dinner.
Want it to be a bit more robust? Just about any cooked and cooled vegetables could be added to the arugula. Leftover roasted winter vegetables, such as butternut squash or carrots, would be great.
POACHED EGGS OVER RICOTTA 4 cups arugula
2 cups ricotta cheese
Zest of 1 lemon
Kosher salt and ground black pepper, to taste
1 tablespoon white or cider vinegar
4 large eggs
Truffle oil
Minced fresh chives
4 thick slices multigrain bread, toasted and buttered
Divide arugula between four serving bowls.
In a medium bowl, mix together the ricotta and lemon zest. Season with salt and black pepper. Divide between the serving bowls, spooning it over the arugula. Set aside.
Bring a large saucepan of water to a low simmer. Add the vinegar.
Crack each egg into a small glass. One at a time, gently and slowly pour each egg into the simmering water, bringing the lip of the glass right down to the water so that the egg slides in. Depending on the size of your pan, you may need to cook them in two batches.
Cook for four minutes, then use a slotted spoon to lift each egg out (letting excess water drip away). Nestle one egg into the ricotta in each serving bowl.
Season eggs with salt and pepper, drizzle with truffle oil and sprinkle with chives. Serve with toast.
Nutrition information per serving: 550 calories; 290 calories from fat (53 percent of total calories); 32 g fat (15 g saturated; 0 g trans fats); 260 mg cholesterol; 37 g carbohydrate; 7 g fiber; 6 g sugar; 29 g protein; 730 mg sodium.
Start to finish: 20 minutes Servings: 4
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