Ricotta-Spinach Coddled Eggs
 
Makes 6
Ingredients
  • 3 tablespoons unsalted butter, room temperature
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 cup roughly chopped baby spinach
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt, divided
  • 6 large eggs
  • ¼ teaspoon ground black pepper
  • ⅓ cup cooked diced pancetta
  • Toast, to serve
  • Garnish: crushed red pepper, chopped fresh parsley
Instructions
  1. Place 6 egg coddlers or ramekins in a large pot and fill with water halfway up cups. Remove coddlers or ramekins, and grease with butter.
  2. In a medium bowl, whisk together ricotta, parsley, spinach, thyme, and ¼ teaspoon salt. Divide mixture among coddlers. Crack 1 egg into each and sprinkle with remaining ¼ teaspoon salt and black pepper. Top eggs with pancetta. Cover with lids or foil.
  3. Bring water to a boil over medium-high heat, and carefully add coddlers. Reduce heat and simmer until egg white is set and yolk is cooked to desired level of doneness, 8 to 10 minutes. Serve with toast. Garnish with crushed red pepper and parsley, if desired.
Recipe by Victoria at https://victoriamag.com/ricotta-spinach-coddled-eggs/