Prep 10 mins
Cook 0 mins
A simple, creamy , and delicious recipe from From Bon Appétit Magazine (April 2008). Use more or less ricotta depending on your preference (I like it with less but the original recipe calls for a 1/2 cup). You can use regular ricotta, but it's even better with fresh ricotta.
- 4 large eggs
- 1 tablespoon fresh chives, chopped
- 1⁄4 teaspoon fleur de sel, for sprinkling or 1⁄4 teaspoon coarse kosher salt, plus more
- fleur de sel or coarse kosher salt, for sprinkling
- 1 tablespoon butter
- 1⁄4-1⁄2 cup fresh ricotta cheese
- 4 slices whole grain bread, lightly toasted and buttered or 8 slices whole grain baguette, lightly toasted and buttered with
- whole chives (optional)
- 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.
I made this recipe a few mornings ago as I was in charge of making breakfast for 8 adults and 5 kids during a cottage trip. All loved it and I served it with bacon and breakfast sausages. Left overs were eaten at lunch. I used 20 eggs and only 2 1/2 cup ricotta. I didn't feel that the eggs could handle more.