First had this at a brunch at Beast in Portland, OR in July 2019. They made theirs with blueberries and was topped with whipped crème fraîche and a big slab of candied bacon – it was so good I decided we needed to make it at home and was happily surprised how simple it was
My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.
I decided to try and make this one night when my wife asked me to make dinner for us, keeping in mind the kids would need to eat it too.
I prefer these to grilled fish tacos although they’re not quite as healthy. The yum yum sauce with the cilantro, crispy fish, and the slaw make for an amazing dish.
This version replaces the ricotta with a mix of mozzarella and gruyere so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.
Scrambled eggs with truffle oil and cheese. Cooked on low heat stirred very gently every couple of minutes with a spatula, eggs will be light and fluffy.
This recipe uses crème fraîche instead of the typical cream.