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.
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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
- pepper
- 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.
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