The Baked Eggs with Ricotta, Guanciale, and Peas are a fun alternative to the traditional Easter lunch. I really like eggs, so I’m always finding new ways to cook them. The recipe I’m proposing today came about by looking for ingredients in the fridge. I put them together, and here’s what came out: a truly delicious dish. If you want to add a touch of crispiness, serve them with toasted bread… it goes really well! If you prefer, you can also serve them for breakfast, accompanied by a good glass of orange juice.
https://www.amazon.it/COM-FOUR%C2%AE-casseruola-coperchio-ceramica-ciotole/dp/B07FJY72R6/ref=sr_1_5?tag=gz-blog-21&ascsubtag=0-f-n-av_lappetitovienmangiando
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 Eggs
- 10.5 oz Sheep Ricotta
- 3.5 oz Guanciale
- 1 Onion
- to taste Extra virgin olive oil
- 7 oz Fresh peas
- 1.75 oz Grated Pecorino Romano
- to taste Salt and pepper
Tools
- Wooden spoon
- – non-stick
- Bowl
- Fork
- 4 Cocotte
Preparation
First of all, prepare your workspace with all the ingredients, already measured.
Boil the peas in a small pot with boiling water.
Once cooked, drain them, and set aside.
Thinly slice the onion, cut the guanciale into strips, and sauté them together with a tablespoon of extra virgin olive oil.
Pour the ricotta into a bowl, add the sauté, as well as the grated Pecorino Romano, and mix well.
Add half of the peas and combine.
Taste and adjust for salt and pepper.
Fill the 4 cocotte with the mixture, and add the sunny-side up eggs.
Finish by garnishing with the remaining peas.
Fill a baking tray halfway with water and place the cocottes inside.
Bake in a preheated oven at 350°F for about 20 minutes.
Serve your Baked Eggs with Ricotta, Guanciale, and Peas piping hot, accompanied by toasted bread.
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