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Poached eggs over ricotta cheese on arugula works well as breakfast, lunch or dinner.
Poached eggs over ricotta cheese on arugula works well as breakfast, lunch or dinner.
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, January 01, 2013 12:01 am
The beauty of poached eggs is their versatility.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.Just about any cooked and cooled vegetables also could be added to the arugula.Start to finish: 20 minutes

Servings: 4

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 the 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 the eggs with salt and pepper, then drizzle with truffle oil and sprinkle with chives. Serve immediately with the toast.

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; and 730 mg sodium.

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