Eggs with Ricotta and Heirloom Tomatoes
Eggs w Ricotta and Heirloom Tomatoes

This breakfast/brunch dish is perfect for guests. It is so beautiful, and yet so easy and quick to prepare. You can use any cheese (cheddar, goat, feta, mozzarella), but I think ricotta is lovely because it is light and fluffy. Serve this with some toast and bacon or sausage and you have a feast!

8 eggs
1-2 TB. butter
2 heirloom tomatoes (depending on size), sliced
1/2 cup (?) ricotta cheese
a few basil leaves, torn
salt and pepper to taste

Preheat broiler.

Crack eggs into a large bowl. In a large skillet heat butter until it bubbles. Carefully pour eggs into the pan and let the eggs cook just until the whites start to solidify. Place tomato slices and spoon ricotta on top of eggs.

Place skillet under the broiler and cook until desired doneness – 5 minutes or less for slightly runny yolks, closer to 10 minutes for fully cooked eggs. Either way, keep an eye on the eggs so they don’t overcook.

Remove from broiler and sprinkle basil on top, season with salt and pepper.