Makes 1 Sandwich
1 sandwich-size piece of focaccia
About 2 tablespoons fresh ricotta
1 teaspoon unsalted butter
2 large eggs
Cut the focaccia in half horizontally and put the bottom half on a plate, cut-side up. Spread the ricotta in an even and generous layer on the cut side. Set aside.
To soft scramble the eggs, melt the butter in a nonstick skillet over medium heat. Break the eggs into the pan when it is warm but not yet hot. Sprinkle the eggs lightly with salt.
Let the pan heat up, and don’t move the eggs until the whites begin to set. Using a rubber spatula, move the whites around the pan to help cook through, while keeping the yolk unbroken. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the white. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over-easy egg. To emphasize: Be careful not to overcook the eggs. Err on the side of runny rather than dry.
Spoon the eggs on top of the ricotta. Replace the top of the bread and serve right away.
From Saltie, via Genius Recipes