Recipe: Baked Skillet Eggs with Buffalo Ricotta

Baked Skillet Eggs with Ricotta

Baked Skillet Eggs with Buffalo Ricotta

A deliciously simple breakfast classic
  • Baked Skillet Eggs with Buffalo Ricotta
  • Baked Skillet Eggs with Buffalo Ricotta
  • Baked Skillet Eggs with Buffalo Ricotta
Whip up a gourmet breakfast in bed with this easy and delicious dish featuring one of our most decadent cheeses. Upgrade a simple pan of baked eggs with a few dollops of Buffalo Ricotta, a light-as-air treat with the flavor of fresh sourdough bread and butter. Made from a combination of the whey from Mozzarella di Bufala and water buffalo’s milk, this version of the Italian classic has nearly double the fat content of cheese made from cows, giving it an intensely creamy consistency and mouthwatering decadence, and of course, that cottage cheese texture that makes it perfect for desserts and breakfast delights like this one.

Baked Skillet Eggs with Buffalo Ricotta
A deliciously simple breakfast classic
  • Prep Time : 10 min.
  • Cook Time : 15 min.
  • Total Time : 25 min.
  • Serves 4

Ingredients

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Directions

  1. Heat the oven to 400F. Heat the tomato sauce in a large cast-iron or oven-proof skillet over medium heat.
  2. Once simmering, add half of the grated pecorino to the sauce and mix. Then crack the eggs into the sauce, and place dollops of the ricotta in between the eggs. Place the slices of the prosciutto in between the ricotta and eggs.
  3. Transfer the skillet to the oven and bake for 15 minutes or until the eggs have cooked through.
  4. Once the whites have solidified, remove the skillet. Garnish the eggs with the remaining pecorino, parsley, and olive oil. Serve immediately.

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