Soft Scrambled Eggs With Fresh Ricotta And Chives
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended
2
Melt butter in heavy medium nonstick skillet over medium heat
3
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
4
Remove from heat
5
Add ricotta and stir just until incorporated but clumps of cheese are still visible
6
Arrange 2 toasts or 4 baguette slices on each of 2 plates
7
Spoon scrambled eggs atop toasts
8
Sprinkle with more fleur de sel and pepper
9
Garnish with whole chives, if desired
10
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended
11
Melt butter in heavy medium nonstick skillet over medium heat
12
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
13
Remove from heat
14
Add ricotta and stir just until incorporated but clumps of cheese are still visible
15
Arrange 2 toasts or 4 baguette slices on each of 2 plates
16
Spoon scrambled eggs atop toasts
17
Sprinkle with more fleur de sel and pepper
18
Garnish with whole chives, if desired
19
Available at some supermarkets and at specialty foods stores and Italian markets
20
Available at some supermarkets and at specialty foods stores and Italian markets
21
Available at some supermarkets and at specialty foods stores and Italian markets