Breakfast Farinata with Herbed Ricotta, Golden Mushrooms, and Baked Eggs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place a 25 to 28 cm (10 to 11 inch) oven-safe skillet in the oven to heat while you prepare the batter.

2. 2

   In a large bowl, whisk together the chickpea flour, water, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper until smooth. Let the mixture rest for 10 minutes so the flour can hydrate.

3. 3

   While the batter rests, combine the ricotta, Greek yogurt, 8 g (2 tbsp) chives, parsley, lemon zest, and a pinch of salt and pepper in a bowl. Mix into a rustic cream and set aside.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened. Add the mushrooms, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the red pepper flakes if using. Cook for 6 to 8 minutes, stirring, until the mushrooms are golden and any released liquid has evaporated. Add the cherry tomatoes and cook for 2 minutes more. Remove from the heat.

5. 5

   Carefully remove the hot skillet from the oven. Add the remaining 15 ml (1 tbsp) olive oil and swirl to coat the bottom. Pour in the chickpea batter and bake at 220 °C / 425 °F for 12 minutes, until the base is just set and lightly golden around the edges.

6. 6

   Remove the skillet from the oven. Spoon dollops of the ricotta mixture over the base, then scatter the mushrooms and tomatoes on top. Make 4 small wells and crack 1 egg into each. Sprinkle the Parmesan over everything.

7. 7

   Return the skillet to the oven and bake at 190 °C / 375 °F for 8 to 10 minutes, until the egg whites are set and the yolks are cooked to your liking.

8. 8

   Remove from the oven, finish with the remaining chives and the microgreens or tender sprouts. Let rest for 2 minutes before slicing and serving.