Peppered Ricotta Crumbles with Roasted-Pepper Eggs

Steps

1. Wash a large pot, slotted spoon, colander and cheesecloth well, and clip a thermometer to the pot.
2. Pour the milk into the pot and heat over medium, stirring often, until steaming and about 190°F (88°C); take it off the heat.
3. Drizzle in the lemon juice and stir gently two or three times; within a minute white curds will separate from thin, yellow-green whey. If the whey still looks milky, return to low heat for 1 minute.
4. Let the curds rest undisturbed for 10 minutes, then ladle them into the cheesecloth-lined colander and drain for 10 to 15 minutes; any longer draining goes in the fridge at 40°F (4°C) or below. Discard or save the whey.
5. Sprinkle one third of the salt and half of the cracked black pepper over the curds and crumble them with a fork. You'll have about 300 g of fresh cheese, roughly 75 g (a heaping 1/3 cup) per serving.
6. Rinse and dry the pot. Heat the olive oil over medium, add the red bell pepper and cook 5 minutes until soft, then add the garlic and kale with another third of the salt and cook 2 minutes until the kale wilts.
7. Season the beaten eggs with the remaining third of the salt, pour them into the pot and stir gently until softly set and cooked to 160°F (71°C).
8. Divide the eggs and vegetables among four plates, top with the ricotta crumbles and finish with the remaining half of the cracked black pepper.
9. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.