A breaded fried egg tops each of the little cheese tortes in this gourmet breakfast recipe. A mushroom cream sauce is served on top.




For tortes:

  • Using the 2 teaspoons melted butter, lightly coat six 6-ounce ramekins, soufflé dishes or custard cups. Set aside.

  • 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.

  • 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.

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.

  • 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.


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 Facts

643 calories; 53 g total fat; 426 mg cholesterol; 640 mg sodium. 15 g carbohydrates; 27 g protein;