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Breakfast in Bed: Mother's Day Edition


Green Eggs and Ham

From “Egg Shop: The Cookbook” by Nick Korbee. Makes 1 sandwich.
4 cups whole milk
2 cups heavy cream
1/2 tablespoon sea salt
Zest and juice of 1 Meyer lemon
1/2 teaspoon cider vinegar
One 3x5-inch slice Pizza Bianca Focaccia (or toast)
3 tablespoons Double Cream Ricotta
2 tablespoons Classic Pesto (see below)
Plenty of shaved pecorino
4 ounces prosciutto cotto, thinly sliced
1 egg
Pinch of red chile flakes 
To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 ̊F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes.

Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you’re going for the ultimate richness, try not to break up the curds as you make this transfer.

Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.)

To assemble 1 open-faced sandwich, preheat the oven to 425 ̊F or turn the broiler to low.

Set the pizza Bianca on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of pesto, and top with pecorino and the prosciutto cotto.

Either crack egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up egg and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top.

To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don’t feel bad if you scarf this down solo.

For Pesto...

2 cups olive oil
4 cups basil leaves
1/2 cup pine nuts, toasted
1 cup grated pecorino cheese zest and juice of 1 lemon
1 garlic clove, finely grated kosher salt


In a blender, puree the olive oil and basil at high speed.
Do not let it go too long or the heat from the blender will
turn the basil brown. Add the pine nuts and puree another

1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days.

Find the recipe for Pizza Bianca Focaccia in the Egg Shop cookbook, available here

Visit the Mother's Day Shop here.