Ricotta Coddled Eggs with Olive-Walnut Salsa
Inspired by California walnuts and olives and a southern California egg dish called an "egg-slut." This is a take on the iconic breakfast, with a Mediterranean-California twist!
Make This Recipe
Ingredients
- 1/2 cup Ricotta Cheese
- 4 Eggland's Best eggs (large)
- 1 cup chopped olives
- 1/2 cup crumbled walnuts
- 1/4 cup finely chopped red onion
- 2 tablespoon finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon Salt
Preparation
Spoon equal amounts of Ricotta cheese into each jar.
Crack 2 eggs into each jar. Seal with a lid, and place in a large pot filled with lightly simmering water. The level should be about 3/4 of the way up the jars.
Let simmer for about 15-20 minutes, or to desired doneness.
Meanwhile, stir together all remaining ingredients to make the salsa.
When the eggs are done cooking, pull the jars out and let them cool on a towel for a few minutes before removing the lids.
Top with equal amounts of walnut salsa and serve.
Tip: Make sure the water is at a VERY gentle simmer before placing the jars into the water. If the water is boiling and the jar is cold, it could break. Also, make sure the jars are not too cold.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 jar |
|---|---|
| Calories | 631 |
| Fat | 51 g |
| Saturated Fat | 9 g |
| Cholesterol | 369 mg |
| Sodium | 2631 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Protein | 24 g |