Nova Lox & Pommes Paillasson Recipe

Inspired by Edna

Time30m

Serves1

two poached eggs, whipped ricotta, crispy capers, red onion, dill, salad

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Ingredients

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Eggs

2 to taste Eggs

Whipped Ricotta

1 cup Ricotta cheese

2 tbs Heavy cream

1 tsp Celtic sea salt

Crispy Capers

1 tbs capers

1 tbs olive oil

Salad

1 small, thinly sliced red onion

2 tbs, chopped fresh dill

2 cups mixed greens

1 tbs ReaLemon lemon juice

1 tbs olive oil

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Method

Poaching the Eggs

Prepare the Water

Fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.

Poach the Eggs

Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 4-5 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.

Making Whipped Ricotta

Whip the Ricotta

In a bowl, combine ricotta cheese, heavy cream, and salt. Use a hand mixer or whisk to whip until smooth and creamy.

Crispy Capers

Fry the Capers

In a small skillet, heat olive oil over medium heat. Add capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

Salad Preparation

Prepare the Salad

In a large bowl, combine mixed greens, red onion, dill, lemon juice, olive oil, salt, and pepper. Toss well to coat.

Assembly

Plate the Dish

On a plate, spread a generous dollop of whipped ricotta, place the poached eggs on top, sprinkle with crispy capers, and serve alongside the salad.