Soft Scrambled Eggs With Fresh Ricotta And Chives
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.
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.
Ingredients
eggs, fresh chives, fleur de sel, butter, ricotta cheese, whole grain bread, chives