Ricotta Scrambled Eggs

 

Tossing some of this stuff into your eggs while you scramble them yields such a fluffy, creamy texture, all while fully cooking the eggs. That’s a win in my book. The ricotta also adds a richness that I can’t quite pinpoint. It’s not the same as butter, but it gives the eggs something extra. And when these eggs are piled high on toast, they are sure to be a hit. Give them a little chive shower, too, for some of that garden flavor.

 

1 T. unsalted butter

4 large eggs

1/4 tsp. salt

1/4 tsp. ground black pepper

1/3 cup ricotta cheese

2 T. snipped fresh chives

Toasted, buttered baguette slices, for serving

 

In a large skillet, melt the butter over medium heat. In a bowl, whisk together the eggs, salt, and pepper. Add the eggs to the skillet and let them set a bit, then gently push them around with a spatula to scramble them. Once they are almost fully cooked, add in the ricotta cheese and continue to stir with the spatula for another minute or so until the eggs are done and no longer runny. Serve the eggs with a sprinkle of chives on top and some buttered toast.