Chef notes
I call this my “lazy” egg salad sandwich and look forward to making it each spring when my chickens start laying again. Simply soft-cook a couple of eggs, smear buttered toast with a sweet and savory ricotta whip, then pile the smashed eggs (and bacon, if desired) on top. Season with salt and pepper and drizzle with some additional honey, and you've got a delicious breakfast or midday snack.
Technique tip: Try steaming the eggs instead of boiling them. Add a few inches of water to a pot and bring to a simmer. Set a colander or vegetable steamer over the simmering water and add the eggs. Cover and steam for 6 to 8 minutes for soft-set eggs. When the timer goes off, use tongs to move the eggs to a bowl of ice water until cool enough to handle. They should peel perfectly.
Swap options: Instead of ricotta, try Greek yogurt. If you don't like jammy eggs, you can cook them a few minutes longer.
