SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES
Provided by Jeanne Thiel Kelley
Categories Egg Breakfast Brunch Easter Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Mother's Day Ricotta Spring Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Available at some supermarkets and at specialty foods stores and Italian markets.
SOFT SCRAMBLED EGGS WITH RICOTTA AND CHIVES
Steps:
- Whisk the eggs, chopped chives, and 1/4 teaspoon fleur de sel in a medium bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium heat. When the foam subsides, add the eggs and stir with a heatproof silicone spatula until the eggs are almost cooked but still runny in parts, tilting the skillet and stirring with the spatula to allow any uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add the ricotta and stir just until incorporated but clumps of cheese are still visible.
- Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon the scrambled eggs atop the toasts. Sprinkle with more fleur de sel and freshly ground pepper. Garnish with whole chives, if desired.
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