For this recipe, I served my soy eggs closer to the Japanese style, in some ramen – or Ajitsuke Tamago.
After years of seeing them on Instagram, quarantine cooking curiosity finally led me to try marinating soy eggs!
What I thought would be a quick add-on to instant ramen turned into one of the most delicious work-from-home lunches I’ve made in a while!
Tomatoes and basil were high on my quarantine grocery shopping list because there are so many recipes you can make with them. I also had ricotta on hand for a separate recipe, so one morning I decided it would make a delicious base for a toast.
How many new toasts can I create during this Coronavirus quarantine? The limit does not exist!