Farmhouse Eggs in Baked Ricotta with Mushrooms and Greens
Here's a nourishing brunch recipe made with local eggs nestled in ricotta, baked mushrooms, greens, and ham. Simple, satisfying, and ready fast.
Ingredients
- 4 tablespoons Lucero Extra Virgin Olive Oil
- 4 cups of greens, washed, dried, and loosely packed
- 8 white button mushrooms, about five slices per person
- salt and pepper to taste
- 1 cup ricotta
- ¼ cup finely grated Parmigiano Reggiano
- Freshly grated nutmeg to taste
- Freshly ground black pepper to taste
- 4 eggs (one per dish)
- 6 small thin slices of breakfast ham, cut in half three half pieces per person
- More Lucero Extra Virgin Olive Oil for finishing
- garnish (cook’s choice) fresh herbs, red pepper flakes, more black pepper, etc.
More Like This
BAKED EGGS WITH RICOTTA - Outdoor Living
outdoor-living.com.au
Baked eggs with spinach, tomatoes, ricotta & basil - Good Food Middle East
bbcgoodfoodme.com
BAKED EGGS WITH RICOTTA - Fielder’s BBQ & Outdoor
fieldersbbq.com.au
Baked Eggs with Ricotta, Greens, and Sundried Tomatoes - JTA Wellness
jtawellness.com
Roasted mushroom with baked eggs | Women's Weekly Food
womensweeklyfood.com.au
Fried Eggs with Burrata, Greens & Pesto
zupans.com
Grilled Mushroom Bruschetta with Avocado and Soft-Boiled Egg Recipe | myfoodbook
myfoodbook.com.au
Baked Eggs | Crucials Sauce
crucialsauce.co.uk