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Ricotta Egg Sandwich

“There has never been a sadness that cant be cured by breakfast food”. Ron Swanson may have been onto something here when he said that line. He is someone that definitely knows his breakfast along with Leslie Knope, but she is more of a waffle lover and this sandwich has no waffle in it, although now that I am writing this, I think the bread I used should have been waffles! I love breakfast food and love breakfast sandwiches particularly. This one is big! With crispy pancetta, caramelized shallots, creamy ricotta eggs, topped with some bomba mayo, deliciousness all around. 


Recipe by Mark Calaminici | Food Loves Company

Serves 2


Mayonnaise, to taste

Bomba Calabrese sauce, to taste

1/2 tbsp. Extra virgin olive oil

1/2 tbsp. Unsalted butter

3-4 shallots, peeled and sliced into strips

Salt, to taste

Freshly cracked pepper, to taste

Brown sugar, to taste

Balsamic glaze, to taste, optional

4-6 pancetta slices, thick cut (like bacon)

3 eggs

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

Heavy cream, to taste, optional

Butter, to taste

Ricotta cheese, to taste

Bread, sliced and toasted


  1. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.

2. In a pan on medium-high heat add extra-virgin olive oil and the butter. Add shallots, season with salt, freshly cracked pepper and brown sugar. Leave undisturbed for 2-3 minutes to start the browning process. Continue to stir the shallots until they darken in colour, reduce a bit and have softened. Once the shallots are done, you can add balsamic glaze and mix. Remove to a bowl and set aside.

3. In a dry frying pan over low to medium heat, add pancetta and cook until it starts to render its fat and get crispy. Once cooked, remove to a plate lined with paper towel. Set aside. With the leftover rendered pancetta fat, you can toast or fry your eggs in it. If not, you can just remove and use butter or oil.

4. Crack eggs into a small mixing bowl and season with salt, freshly cracked pepper, chilli flakes and heavy cream. Whisk until you don’t see any whites.

5. Add butter to a small sauce pan or non stick skillet on low heat. Add eggs and continuously stir. Add ricotta and continue to stir and cook the eggs. When the eggs become very creamy and luxurious and have started to set, remove from heat.

6. Lay toasted bun on work surface. Add pancetta on the bottom half of the bun, add caramelized shallots and scrambled eggs on top. Add a dollop of bomba mayo on the top half bun. Enjoy!

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