Here’s a lovely, easy-to-make meal that you can use for breakfast, lunch, or a light supper. All it takes is fresh eggs, really good fresh ricotta, high-quality apricot jam, and some salt and pepper. You can also, if you’d like, add some herbs. Ideally, the ricotta and the jam are at room temperature before you cook them.
Gently scramble three eggs per person. If you like your eggs a bit creamier, add a generous spoonful or two of really good yogurt or crème fraîche. Heat a skillet and add a bit of butter or olive oil. When the pan is hot but not smoking, add the eggs. When the eggs start to set a bit around the edges, spoon on a good amount of fresh ricotta, placing it in a line roughly down the center of the pan. Use a spatula to pull the edges of the cooking eggs back towards the center slightly and tilt the pan a bit so the uncooked egg gets to the hot part. Spoon some apricot jam atop the ricotta, something like the apricot jam we get from the folks at Leelanau. It’s made from Harlayne Apricots grown in Michigan’s Leelanau Peninsula.
The ratio of eggs to ricotta to preserves is a personal preference. I like a generous amount of both the cheese and the jam, but others, I’m sure, will opt for just a thin layer of each and let the eggs be the featured flavor of the dish. When the eggs are getting set, gently fold one side over the top of the ricotta and jam you’ve put into the center. Do the same with the other side. Take the pan off the stove when the eggs are almost—but not quite—cooked through. Let it rest for a minute or two, and then sprinkle it with some sea salt and freshly ground black pepper. And that’s it. Serve it with Bakehouse toast or, better still, a Zinglish Muffin and/or a nice green salad on the side!
