Ricotta Eggs with Tarragon

By Mike_67

Original recipe uses Basil instead of Tarragon

Ingredients

• 15 ounces ricotta cheese
• 1/2 cup shredded parmagiano reggiano
• 2 tablespoons thinly sliced tarragon leaves
• 1/4 cup heavy cream
• 5 eggs
• 1/2 teaspoon salt

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In bowl, whisk together the cheeses. Add tarragon, cream, eggs and salt. Set aside.

Fill egg-poaching pan with 1-inch water. Set over medium heat, cover and bring to simmer.

Pour about ½ cup egg mixture in each cup. Set cups in pan, cover and simmer until eggs are set, about 12 minutes.

Flip eggs upside down onto plate. Repeat to make 4 more poached eggs.

Serve with potatoes and toast.