Whipped ricotta and yogurt dip with soft-boiled eggs
This whipped ricotta and yogurt dip puts Quebec eggs center stage in a unique way. The creamy base, enhanced with lemon, parsley, and cilantro, offers a light and silky texture, perfect for dipping croutons. Soft-boiled eggs, with their runny yolks, add a rich, indulgent touch.
Ingredients
- 3 eggs
- 75 ml (5 tbsp) of olive oil
- 1/2 baguette of bread, sliced
- Salt and pepper to taste
- 250 ml (1 cup) of plain Greek yogurt
- 1 container of extra-fine ricotta cheese (475g)
- 1 lemon (zest and juice)
- 5 ml (1 tsp) sweet smoked paprika
- 1 pinch of chili flakes
- 30 ml (2 tbsp) chopped fresh parsley
- 30 ml (2 tbsp) chopped fresh coriander
Steps
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and cook for 7 minutes over medium heat (the yolks will be slightly runny). Drain and immediately cool in very cold water.
- Meanwhile, in a large frying pan, heat 30 ml (2 tbsp) of oil over medium heat. Brown a few slices of bread at a time for 2 to 3 minutes, turning them a few times, until crispy. Season with salt.
- In a bowl, mix the yogurt with the ricotta, lemon juice, and zest. Season with salt and pepper. Transfer to a serving bowl.
- In a small pan, heat the remaining oil over low heat. Cook the smoked paprika and chili flakes for 1 minute, without burning them. Remove from the heat.
- Peel the eggs, then cut them in half lengthwise. Place the eggs on the dip. Drizzle with flavored oil, then sprinkle with parsley and coriander.
- Serve the dip with the bread croutons.
