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Quick, Tasty Breakfasts That’ll Make You Say “¡Olé!”

Posted Nov 28 2012 10:34am

Poached-Egg Tortilla with Ricotta & Salsa

Breakfast should be simple. Unless you’re coming off a midnight shift, you’re probably in a hurry in the morning and don’t feel like making anything remotely elaborate for the first meal of the day. (You also shouldn’t skip that all-important first meal of the day! Skipping breakfast = feeding a gnawing hunger that will most likely prompt you to frequent the nearest vending machine or fast-food “restaurant.” Not good.)

Not wanting to fuss first thing in the morning led to my ten-minutes-or-less breakfast rule: if I don’t already have something made for my breakfasts — once a week, I usually bake something yummy and filling that I can enjoy first thing in the morning, like egg-based custards and nutty muffins — then I make something that will go from fridge to table in less than ten minutes. This week’s poached-egg tortilla with ricotta cheese and salsa was inspired by the fact that the salsa was hotter than I’d thought it would be. Taming it with creamy ricotta and a rich egg was an ideal (and tasty!) solution. If you start heating your tortilla when you get the water boiling for your three-minute poached egg, you’ll be well under the ten-minute mark.

Poached-Egg Tortilla with Ricotta & Salsa

Get a medium-sized pot of water boiling. Note: if you want to make multiple poached eggs, opt for a large pot — eggs need lots of room to freely float as they poach. Place a whole-grain corn tortilla on a small dry skillet over medium-low heat. If it starts to curl, flip it over and flatten it gently onto the pan’s surface. In a small bowl, mash equal amounts of ricotta and salsa. (I used 1/4 cup of each for one serving.)

As soon as the water boils, crack your egg/eggs (preferably from pastured hens) into the water. Immediately reduce heat to medium. With a heat-proof slotted spoon, gently swirl the water to make sure the egg isn’t sticking to the pan. Let the egg cook for 3 minutes, now and then skimming off and discarding any foam that rises to the surface.

Place the warm tortilla on a plate. When the egg is ready, lift it out of the water with the slotted spoon (hold it up for several seconds to let it thoroughly drain) and nestle it onto the tortilla. Top with the salsa-infused ricotta and additional plain salsa if you’d like. Serve immediately.


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