Farmhouse Cheese Torte
A breaded fried egg tops each of the little cheese tortes in this gourmet breakfast recipe. A mushroom cream sauce is served on top.
Ingredients
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2 tsp. butter, melted
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1 15-oz. carton ricotta cheese
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2 oz. fontina or Swiss cheese, shredded (1/2 cup)
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1 egg, lightly beaten
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1 egg white, lightly beaten
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1/2 tsp. snipped fresh oregano
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1/8 tsp. kosher salt
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1/8 tsp. freshly ground black pepper
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1/3 cup freshly grated Parmigiano-Reggiano or grated Parmesan cheese
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2 cups sliced fresh assorted mushrooms
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1 shallot, finely chopped
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1 Tbsp. minced garlic (6 cloves)
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1 Tbsp. butter
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1-1/2 cups whipping cream
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2 oz. Taleggio or Brie cheese, rind removed if necessary, cut up
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1 tsp. snipped fresh oregano
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Panko-Breaded Fried Eggs (recipe follows)
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Fresh herbs or parsley leaves (optional)
Directions
1.
For tortes: Using the 2 teaspoons melted butter, lightly coat six 6-ounce ramekins, souffle dishes or custard cups. Set aside.
2.
In a medium bowl, combine ricotta cheese, fontina, egg, egg white, 1/2 teaspoon oregano, salt and black pepper. Spoon cheese mixture into prepared cups, filling each cup just under half full. Sprinkle Parmigiano-Reggiano on top of each.
3.
Bake, uncovered, in a 375 degree F oven for 20 to 25 minutes or until set and lightly browned. Remove from oven. Set aside and keep warm.
4.
For sauce: In a large skillet cook mushrooms, shallot, and garlic in 1 tablespoon hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the whipping cream. Bring to boiling, stirring often; reduce heat. Add Taleggio cheese; stir until cheese is melted. Stir in 1 teaspoon oregano. Set aside and keep warm.
5.
To serve, remove ricotta cheese tortes from the ramekins. Place each torte in the center of a dinner plate. Place a Panko-Breaded Fried Egg on top of each torte. Spoon sauce around edges of torte. Garnish with fresh herbs or parsley leaves, if you like. Makes 6 main-dish servings.
Make Ahead
Prepare tortes as directed above through step 2. Cover and chill up to 4 hours. To serve, bake and assemble as directed. Prepare sauce as directed in step 4. Refrigerate in an airtight container up to 24 hours. To serve, place sauce in a small saucepan and heat over low heat until heated through, stirring occasionally.
Nutrition information
Calories 643, Total Fat 53 g, Saturated Fat 27 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 5 g, Cholesterol 426 mg, Sodium 640 mg, Carbohydrate 15 g, Total Sugar 2 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 41%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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