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Before you jump to Egg & Cheese recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for doing this. The overall economy is affected by the number of people who suffer from health conditions such as high blood pressure, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. Most people typically believe that healthy diets call for a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by carrying out a few modest changes.

The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your favorite cereal? A great healthy substitute can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to egg & cheese recipe. You can cook egg & cheese using 19 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to prepare Egg & Cheese:

1. Prepare Base:
2. Get White Peppercorns, A Small Handful
3. Provide 135 g Homemade Ricotta,
4. Prepare 1 Egg White,
5. Prepare Pinch Cream of Tartar,
6. You need 25 g Heavy Whipping Cream,
7. Provide 30 Month Aged Parmigiano Reggiano Freshly Grated, 65g
8. Provide Pinch Fleur De Sel,
9. You need Sauce:
10. Use Black Peppercorns
11. Use Homemade Vegetable Stock, 10g + More
12. Use 36 Month Aged Parmigiano Reggiano Freshly Grated, 100g
13. You need Crisp:
14. Prepare 24 Month Aged Parmigiano Reggiano Freshly Grated, 4 TBSP or More
15. Provide Egg:
16. Prepare 4 Egg Yolks,
17. Get Pinch Matcha Salt,
18. Prepare Pinch Shichimi Togarashi,
19. You need Pinch Nori Flakes,

Instructions to make Egg & Cheese:

1. This is the dish I had made be4 on Instagram. Which is just sunny side up on a bed of crispy cheese.
2. This is the dish I cooked for that lunch event. I laid a small gruyere to sorta warn the guests of what's about to come.
3. Pls visit: https://www.fatdough.sg/single-post/2019/06/21/Ricotta for the homemade ricotta.
4. Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for homemade vegetable stock.
5. Pls visit: https://www.fatdough.sg/single-post/2018/07/25/Croque-Madame for more info about matcha salt.
6. Prepare the base. - - In a skillet over medium heat, toast white peppercorns until aromatic. - - Transfer into a mortar & pestle and grind until coarse powder forms. Set aside. - - Transfer ricotta into a large bowl.
7. Burn up some wood chips and place them into a small bowl. I use charcoal. - - Place that bowl together with the ricotta. - - Cover and smoke the ricotta for about 15 to 20 mins. - - You can skip this step by using 1/2 TSP of liquid smoke into the ricotta.
8. In a large bowl, add egg white and cream of tartar. - - If you do not have cream of tartar, you can add a dash of fresh lemon juice. - - Using a hand or stand mixer, whisk until stiff peaks form. - - You can check by turning the bowl over, if the egg white stays, it is ready.
9. Set aside. - - Warm cream in the skillet over medium heat until bubbles start to form along the edge. - - Do not bring it to a boil. - - Transfer the warm cream into a bowl.
10. Add in parmigiano. - - Stir to combine well and the cheese has melted. - - Set aside.
11. Using a hand or stand mixer, whip ricotta until light and fluffy. - - Add in the cream mixture and continue whipping until fully incorporated. - - Fold in the egg white in 1/3 portion at a time until fully incorporated..
12. Season generously with the toasted white pepper. - - Taste and adjust seasonings with fleur de sel. - - Prepare a steamer. - - If your bowl is heat-proof, smoothen + level the surface with an offset spatula and place into the steamer.
13. If not, transfer into another heat proof bowl. - - Steam on medium-low heat for 45 mins or until firms but still light. - - Remove from steamer and set aside. - - While the base is steaming, prepare the sauce.
14. In a skillet over medium heat, toast black peppercorns until aromatic. - - Transfer into a mortar & pestle and grind until coarse powder forms. Set aside. - - In the same skillet over medium heat, add vegetable stock and parmigiano. - - Stir to combine well.
15. As soon as the cheese starts to melt, remove from heat and transfer into a blender. - - Blitz until smooth. - - Depending on the consistency you desire, you may add more vegetable stock while it is still blitzing.
16. Taste and adjust with seasonings with the ground black pepper. - - I did not add any salt as the stock and cheese is already too salty for my tastebuds. - - Transfer into a bowl and set aside. - - During the process, keep the vegetable stock warm or the cheese will seize. - - Prepare the crisp while the base is steaming.
17. Add the parmigiano into a skillet. - - You can shape however you desire. Get artsy. - - Turn the heat up to medium.
18. Cook until the fat has almost evaporate and bottom is golden brown. - - Remove from heat and repeat the process for the remaining crisps. - - You may need more cheese. - - You should have 4 crisps.
19. Prepare the egg. - - Preheat oven to 180 degree celsius or 350 fahrenheit. - - Spoon the base onto 4 serving plates. - - I am using a 4" ring to shape the base.
20. Create a small well in the middle. - - Gently slide the egg yolks into each well. - - I separate the yolk into a cup to make it easier to slide.
21. Wack into the oven and bake for 2 to 3 mins or until the egg yolk is slightly set depending on the consistency you desire. - - Remove from oven. - - Garnish the egg yolk with matcha salt, shichimi togarashi and nori flakes. - - Lastly, stick the crisp into the base, up-standing. - - Serve immediately.

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