All kinds of creamy-tangy-custardy things are happening here.
. “I mourn the loss of the place every day of my life!” She was referring to the Brooklyn restaurant Saltie, which closed in 2017, and used to serve the famous Ship’s Biscuit breakfast sandwich. It was all creamy soft-scrambled eggs and oozing ricotta on “salty AF” focaccia, per Molly—a truly delicious mess. To pay homage to the gone-but-not-forgotten sandwich, she developed a recipe that nods to it, while adding a few other elements that make it something 🆕.
The soft fluffy eggs end up a similar texture to the ricotta, so they mix together harmoniously. Lovely.We cut them all rustic to get bites of the sweet onion bulb here and the vibrant greens there. The bulbs get sautéed in butter before adding the greens with white wine vinegar and water, which will soak into the onions and turn them soft and jammy* . They end up sweet but acidic, with a nice spicy bite to stand up to the egg-ricotta business.
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