Soft Scrambled Eggs with Fresh Ricotta and Chives
Luxuriously creamy scrambled eggs folded with fresh ricotta cheese and bright chives, served on toasted whole grain bread. This elevated breakfast dish combines fluffy eggs with rich dairy and fresh herbs for an elegant morning meal.
Ingredients
- •4 whole large eggs
- •1 tablespoon chopped fresh chives
- •¼ teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
- •1 tablespoon butter
- •½ cup fresh ricotta cheese
- •4 slices whole grain bread
- •1 handful whole chives
Cooking Instructions
- 1.
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
5 min
- 2.
Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
2 min
- 3.
Available at some supermarkets and at specialty foods stores and Italian markets.