Expand Your Egg Sandwich Horizons with Ricotta and Focaccia
Molly Baz’s eyes welled up and she let out a devastating uggggh. “I mourn the loss of the place every day of my life!” She was referring to the Brooklyn restaurant Saltie, which closed in 2017, and used to serve the famous Ship’s Biscuit breakfast sandwich. It was all creamy soft-scrambled eggs and oozing ricotta on “salty AF” focaccia, per Molly—a truly delicious mess. To pay homage to the gone-but-not-forgotten sandwich, she developed a recipe that nods to it, while adding a few other elements that make it something 🆕.
Your base: Focaccia
Self-explanatory. Spongy. Salty. Airy.
Layer one: Ricotta
Tangy-creamy ricotta is near perfect already, but Molly adds a few cranks of shredded Parmesan to give it salty depth and a touch of funk. Oh, and some lemon zest and grated garlic for bonus points. (This is your microplane’s time to shine, people!) Think of the (best) sauce on a white pizza, it’s kind of like that.
Layer two: Soft-scrambled eggs
Low heat, custardy curds of eggs are what we’re going for. Like Saltie’s version. The soft fluffy eggs end up a similar texture to the ricotta, so they mix together harmoniously. Lovely.
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Layer three: Green onions
We cut them all rustic to get bites of the sweet onion bulb here and the vibrant greens there. The bulbs get sautéed in butter before adding the greens with white wine vinegar and water, which will soak into the onions and turn them soft and jammy* (yes this is our favorite word lately). They end up sweet but acidic, with a nice spicy bite to stand up to the egg-ricotta business. Finally, we construct the sandwich open-faced to make it easier to shovel into your mouth. Thinkin’ bout u.
Get the recipe:
The Soft Scramble Sandwich
Originally Appeared on Bon Appétit
