The other night I found myself stuck with nothing to make for dinner. I usually plan ahead but there are some days I just find myself staring into the refrigerator wondering what to whip up. Here’s something I put together that night and I was quite pleased with the results. My hubby was quite pleased too, so I decided to share. Quick and yummy, it really hit the spot.
Poached Eggs with Sheep’s Milk Ricotta and Arugula Salad
makes 1 serving
1 tsp cider vinegar
2 slices pancetta
2 large handfuls baby arugula
125 ml sheep’s milk ricotta (about 2 scoops)
salt and pepper to taste
garnish with a drizzle of olive oil and balsamic reduction (optional)
Dice pancetta into small slices and toss into a frying pan to crisp. Turn off heat, remove pancetta and pat dry. While the pan is still hot, toss in arugula and stir until slightly heated and wilted and has picked up some of the pancetta flavouring, about 1 minute. Remove and arrange on serving plate. Top with a couple of scoops of your favourite ricotta. I favour a locally produced sheep’s milk ricotta which is extra creamy. Bring a small pan of water to boil, add a splash of of vinegar and poach two eggs to your liking. Place poached eggs on top of ricotta, sprinkle with crisped pancetta and finish with salt and paper. Drizzle a touch of olive oil and balsamic reduction over the dish if desired.