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Eggs and Ricotta Rustica



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1 lb. ripe tomatoes
2 medium jalapeno peppers, seed (if desired) and minced (about 4 oz.)
1/4 cup olive oil
2 tbsp. fresh lime juice
Sea salt, to taste
Ground pepper, to taste
2 tbsp. fresh cilantro or basil, minced
12 rustic leavened bread slices (about 2 oz. each)
1/4 cup butter (about 2 oz.)
12 large eggs (about 1 lb. 5 oz. liquid whole egg product), beaten
1/4 cup cold water (about 2 oz.)
1 lb. 8 oz. fresh Ricotta or soft fresh Mozarella cheese


  1. 1
    Cut a shallow small “X” on the bottom of tomatoes. Blanch tomatoes for 30 seconds; plunge in ice bath. Peel when cool, then seed and dice.
  2. 2
    Whisk together oil and lime juice. Pour over tomatoes. Sprinkle on sea salt and pepper to taste. Stir in cilantro. Cover and reserve.
  3. 3
    Lightly brush bread with oil. Grill until well toasted on both sides. Keep warm.
  4. 4
    Melt butter in skillet. Blend eggs, water and salt/pepper (to taste). Cook and scramble eggs until firm throughout, with no visible liquid egg remaining.
  5. 5
    For each serving, spread 2 oz. (about 2 tbsp.) cheese onto grilled bread. Top with approximately 1/3 cup scrambled egg and 2 tbsp. salsa. Serve immediately.


Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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preparation methods
cuisines North & South American, Other North American
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