This is the ultimate vegetables and eggs breakfast. There is so much clever flavour built into this recipe. Everything tastes better with a little bit of time and attention to detail. Cooking the eggs to “jammy” not soft-boiled, nor hard-boiled is a game changer. It adds this luscious texture and creates this umami-rich sauce. Crisping up the chorizo renders out the fat and creates that crispy, fried texture. Sunblushing the tomatoes is such a simple trick to quadrupiling the flavour in tomatoes. And as for the star of the show, IMO, the whipped herby ricotta, now this is special. Make a batch, serve it for brunch, have it with salads, or spread on toast with hot smoked salmon. The possibilities are endless. The more herbs you can use, the more interesting the flavour. Never underestimate that little bit of fresh dill. I love to serve this with my local artisan wholegrain sourdough toast. Just Fab. 

Aisling Signature
Jammy Eggs with Whipped Herby Ricotta, sun-blushed tomatoes, crispy chorizo and sourdough newstalk Aisling Larkin

Jammy Eggs with Whipped Herby Ricotta, Sun-Blushed Tomatoes, Crispy Chorizo and Sourdough

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Breakfast
jammy eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients

  • 8 large eggs
  • 2 medium sweet potatoes peeled and diced into small cubes (about 2 cups)
  • 1 teaspoon ground cumin
  • 200 g jarred roasted red peppers drained and chopped
  • 100 g baby spinach leaves
  • 100 g feta cheese crumbled
  • Salt and pepper to taste
  • Olive oil for cooking
  • 40 g chorizo

Instructions

  • Prepare the Jammy Eggs:
  • Boil water in a saucepan.
  • Gently place eggs in boiling water.
  • Boil for 6 minutes.
  • Transfer eggs to ice water, then peel when cooled.
  • Make the Whipped Herby Ricotta:
  • Mix ricotta, chopped chives, parsley, basil and dill. Season with salt, and pepper in a bowl until smooth.Stir in the drizzle of olive oil
  • Finely dice & dry fry the crispy chorizo
  • Prepare the Assembly:
  • Toast sourdough until golden.
  • Drizzle with olive oil.
  • Arrange spinach on plates.
  • Place eggs on spinach, cutting them slightly.
  • Spoon ricotta around the plate.
  • Scatter sun-blushed tomatoes over eggs and spinach.
  • Serve with toasted sourdough.
  • Enjoy!

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