Empty My Fridge
Heart-Shaped Poached Eggs 🍳
Ingredients
- Ricotta cheese¾ cups
- Beetroot1 tbsp
- Garlic powder¼ tsp
- Onion powder¼ tsp
- Strawberry
- Olive oil
- Egg6
- English muffin · toasted3
- Tomato6
- Saltto taste
- Black pepperto taste
- Onion6
Instructions
- Stir the ricotta, beet juice, garlic powder and onion powder in a bowl until smooth and pink. Set aside.
- Cut each strawberry in half lengthwise. Remove the stem from each half by cutting out a triangle, then round the edges to make heart shapes. Set aside.
- Fill a large saucepan (at least 4½ quarts) with water to a depth of 1½ inches. Bring to a gentle simmer over high heat, then lower the heat to low.
- Lightly grease a 6-heart silicone mold with oil. Carefully place it in the simmering water.
- Crack 1 egg into each heart. Cover and cook for 3 minutes for runny yolks, 5 minutes for custard-like yolks, or 7 minutes for firm yolks.
- Remove the pan from the heat and take off the lid. Lift out the mold with tongs, place it on a wire rack and let cool for 5 minutes.
- Carefully remove each egg from the mold. On each English muffin half, layer in this order: 2 tablespoons pink ricotta, 1 tomato slice, salt and pepper to taste, 1 onion ring, and 1 poached egg. Season with salt and pepper to taste and serve.
Summarized from Tasty's video. Watch it for the details.
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OnionEggTomatoStrawberryRicotta cheeseBeetrootEnglish muffin
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