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Sunny Times Ahead: Egg-In-A-Hole Lemon Ricotta Toasts

When we first came up with the idea of the Pairings Box, I’m not sure I ever had the intention of following through. But here we are, having spent the weekend packaging our Premium ingredient, hand-stamping virtually every element (tasting notes, boxes, tags) and turning our guest bedroom into a supply room. If there’s one thing that hasn’t stressed me out about the process, it’s being able to lean on Matt every step of the way and to discover how giving family and friends are with their time.

Friends, old and new, have come forward to lend their hands, hearts, and ears, and we couldn’t be more appreciative. My mom, an amazing graphic designer (an architect by training) has spent countless hours designing our recipe cards, not to mention, countless more fixing typos and updating copy due to my eleventh hour freakouts. My parents have driven all around the Bay Area dropping off deliveries and providing invaluable advice and guidance.

This weekend, our friend Jeff, and the lovely Kimberley came over to our place to help us work on the Pairings Boxes. We knew we’d be putting them to work, but we hoped that we could provide a fun environment. So we threw on some tunes (everything from 90s hip hop to Beirut and Jorge Ben) and I whipped up these punched up Egg-In-A-Hole Toasts. For good measure, I added some lemon zest to the ricotta (one of my favorite combinations) and shaved plenty of Parmesan over the eggs. I made a few extra toasts to make sure we were all well-fueled. You could eat these with a fork and knife or with your hands. The extra ‘holes’ of bread, crisp and toasted on the outside, are fantastic to munch on plain, or with a bit of jam.

There was plenty of coffee β€” which lasted us well into the late afternoon. After Kimberley and Jeff left our house, we looked at what we’re creating. What we’ve created. Despite the fact that we inevitably have no idea what we’re doing and have probably made a million missteps (reminder to self: don’t send emails to people on Friday nights and never assume that when a vendor tells you ‘two days’ that it will actually take two days; it will always take longer), I am incredibly proud of what we’re going to be shipping out to subscribers. I’m gonna go out on a limb here and say that I think you’re really gonna like it. If you’re on the waitlist and have the opportunity to purchase your subscription, I hope you decide to give the experience a go. I promise we’re working really hard to make it super awesome.

Lastly, I’m awed by the generosity of people, not only of those whom I’ve known for years, but of those whom I’m only now just beginning to know.

Egg-In-A-Hole Lemon Ricotta Toasts
adapted from Martha Stewart
*serves 4-6

6 1-inch thick slices of country style bread
extra-virgin olive oil
1 1/2 cups of fresh ricotta
1/2 teaspoon of sea salt (like Maldon or French Gray), plus more for the eggs
freshly ground pepper
1 teaspoon finely chopped fresh thyme leaves
6 large eggs
1 teaspoon of lemon zest
thinly shaved Parmesan, to taste

1. Preheat your oven to 400 degrees F. Use a very small biscuit cutter (or just your fingers), to cut or tear a yolk-sized hole in each piece of bread, reserving the holes.
2. Place the pieces of bread, along with the torn pieces, in two baking dishes. Brush the bread pieces and toasts β€”Β on both sides β€” with olive oil.
3. Place the bread in the oven for about 10-12 minutes (until it’s nicely toasted). Watch it closely to make sure not to burn it.
4. While the bread is toasting, combine the ricotta, with a 1/2 teaspoon of salt, freshly ground pepper, thyme and lemon zest.
5. Spread the lemon ricotta mixture over the bread, making sure to leave the hole open. Drizzle the ricotta with olive oil.
6. Carefully break one egg into each hole and season it with salt.
7. Bake the toasts for about 12 minutes (or until the whites are set).
8. To serve, top the toasts with shavings of Parmesan and more sea salt and pepper.

Musical Pairings: Saintseneca – Last+ Egg-In-A-Hole Lemon Ricotta Toasts

Kind of obsessed with them right now. More, on the Turntable.

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Love your Pairings Box idea, how lovely! Glad you had good friends and good food to help you get them all out πŸ™‚

    Definitely going to make these ricotta toasts at the next available opportunity. Yum!

  • Hannah Simon

    I want this in my belly RIGHT NOW.

  • Thanks, Hannah! Looking forward to seeing you next weekend and REALLY appreciate your help and support.

  • Thank you! I’m glad, too πŸ™‚ Enjoy these!

  • Anonymous

    Oh DEAR GAWD. I’m unhinging my jaw as we speak.

  • Can’t wait to see how far this takes you guys, Kasey! And, glad to know you had super-talented help this weekend, too. Kimberley rocks!

  • The pairings box sounds like an excellent project! I might just have to put myself on that waitlist.
    My family calls eggs in a hole “one-eyed bandits”. I love your dressing up of an old favorite!

  • Renee@sweetsugarbean

    Good luck with your Pairings Box – what an awesome idea! Looks like you had an absolutely delicious breakfast too. Ricotta, yum.

  • Thanks, Renee!

  • One-Eyed Bandits! That is totally what I’m calling them now. Also, you should totally do it (sign up for the Pairings Box, that is) πŸ™‚

  • Thank you, Beth. I can’t wait to see what happens either. πŸ™‚ And, yes, Kimberley rocks big time. Love that girl.

  • Haha. I hope that’s a good thing!

  • Oh man, Kasey, these look fantastic. What a great idea for a quick and tasty meal while getting things done. Your pairings box sounds fantastic! I’m sad now that I dragged my feet and missed the boat on this month’s box!

  • Tracy

    this looks SOOOOOOOOOO good. Wow! I can’t wait to see what’s in your box. (i hope that doesn’t sound dirty) ha!

  • I love eggs-in-a-hole and I love ricotta with lemon. Never thought I about putting the two together. Sounds delicious! I think I would top with a little fresh chopped parsley and basil.

  • Congratulations, Kasey! This is a great project and such an accomplishment to see it through.

  • Thanks, Kathryn!

  • I think either would be a great addition, Brandon.

  • Oy…

  • It is definitely really fast, and I’m glad you were able to grab this month’s Pairings Box! Excited to see what you think!

  • This sounds and looks delicious… can’t wait to try it! πŸ™‚

  • this looks like my dream meal. thanks!

  • Nice! Enjoy.

  • Thanks, Abigail! Hope you enjoy it.

  • Nnoojin

    Wow! would be so great if you would offer as an alternative a CD. I know vinyl is king, but I so enjoy the arrival of the package and goodies therein, yet am unable to use the recording…… πŸ™

  • Yeah, sorry that we are vinyl only for now – but you can download and listen to the tracks as a digital download still (check the Tasting Notes for info). And think about it this way: when Motel Beds become the next big thing your limited edition vinyl record will be way more valuable as a collector’s item than a CD would be.

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