We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Poached Egg, Sopressata & Ricotta Breakfast Sandwich
Holiday 2016
This modern version of a classic breakfast sandwich uses creamy ricotta for the cheese, crisped salami in place of bacon, and soft poached eggs over open-face flatbeads.
Serves 6
¼ cup (60 mL) extra virgin olive oil
2 tbsp (30 mL) coarsely chopped fresh rosemary plus 2 tsp (10 mL) for garnishing
1 tsp (5 mL) grated lemon zest
1 tub (475 g) ricotta
½ tsp (2 mL) salt
12 slices sopressata
6 flatbreads or 6 flat-shaped ciabatta buns, halved
1 tbsp (15 mL) white vinegar
12 eggs
1 Pour ¼ cup (60 mL) oil into a small saucepan. Add rosemary and zest. Set over medium-low heat. Gently heat for 5 minutes. Let cool completely. Fine strain, reserving oil. Discard rosemary and zest.
2 Stir ricotta with salt in a small bowl. Set aside until ready to use.
3 Set a large nonstick frying pan over medium heat. Add sopressata. Cook, turning once until crisp, 1 to 2 minutes per side. You may need to cook in batches. Set aside. Toast flatbreads. Set 2 pieces on each plate. Brush with flavoured oil (see TIP). Dollop and spread each oiled flatbread with ricotta. Top each with a slice of crisp sopressata.
4 Partially fill a pan with water. Stir in vinegar. Bring to a gentle simmer. Crack an egg into a small bowl or ramekin. Gently slip egg into gently simmering water. Repeat with 3 more eggs. Cook until soft poached, about 2 to 6 minutes. You will need to cook eggs in batches. Using a slotted spoon, remove each egg as it is done. Pat dry with paper towel. Set over ricotta-topped flatbreads. Garnish with remaining rosemary. Serve immediately.
TIP Reserve any remaining oil for another use. Store in a sealed container in the fridge for 1 week.
Serves 6
