Soft Scrambled Eggs with Fresh Ricotta and Chives Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Fresh ricotta brings out the eggs' creaminess.

Ingredients

Makes 2 servings

4 large eggs

1 tablespoon chopped fresh chives

1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling

1 tablespoon butter

1/2 cup fresh ricotta cheese

4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered

Whole chives (optional)

Step 1
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.
Step 2
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.

Nutrition Per Serving

Per serving: 416 calories

23 g fat (10 g saturated)

457 mg cholesterol

616 mg sodium

27 g carbohydrates

4 g fiber

27 g protein

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Reviews (100)

I wish every recipe had nutrition information like this one does. It makes it easier for those of us who count calories.
- Bsue
- Arizona
- 4/27/2022
Brings back my student days in paris
- Anonymous
- Wilkes barre pa
- 2/20/2022
I found out I don’t really like ricotta with my eggs. Oh well, you never know which combinations you’ll like sometimes. Happy eating!
- Raye Ann H
- League City, TX
- 1/10/2022
It was heavenly! The coarse salt is key!
- Ellie G
- Atlanta
- 11/30/2021
Didn't have chives #coronavirus but this was still delicious!
- Anonymous
- Los Angeles, CA
- 3/28/2020
Good quick recipe. I only had regular ricotta in the house and it was still good.
- Tinaindenver
- Denver, co
- 12/2/2018
Fantastic brunch item...I added chopped prosciutto and topped with basil. Definitely a repeat recipe
- leticantu768
- Laredo,TX
- 4/7/2018
Delicious. I know I need to let it go...but CAMOHN from PA....really??? There was pepper in the picture but not the recipe? REALLY?
- ccstephanie
- Boston
- 8/15/2017
I added the ricotta during the last minute of cooking the eggs. added chopped tomatoes on the side- better salted. Excellent.
- jennileigh
- nyc
- 9/12/2015
Perfect scrambled eggs and love the ricotta cheese
- RenoFoodie
- 2/28/2015
Delish! A simple go-to for a fast, filling, delicious meal!
- TrezzRN
- The East Coast
- 1/20/2015
Simple comfort food. I served it on toasted ciabatta and the textural contrast made it that much better. Change up the herbs based on what's in the house or garden and it's an easy breakfast!
- Anonymous
- Los Angeles, CA
- 11/20/2014
Oh my gosh - this made my day. First of all, even my pick almost 2 year old ate them and he doesn't usually eat eggs. Second of all, they sounded a little bland, but I didn't even use the chives and they were great! I did halve the ricotta like the previous reviewers suggested.
- cvalenti7
- San Francisco
- 9/24/2014
The picture shows pepper on the eggs, but the recipe lists no pepper. it does need it, used 1/4 tsp. Also the amount of ricotta overwhelmed the eggs, I used half as much as it was good. Would make it again with above changes.
- camohn
- PA
- 3/16/2014
I thought I reviewed this the last time I made it, but apparently not. Anyway, this recipe is really easy and tasty, but I never would have thought of it myself. I used 1 tsp dried tarragon instead of chives and coconut oil instead of butter. On this occasion I used a sheep's-milk ricotta, which had some tang. I'll probably make this whenever I have extra ricotta.
- BlueMona
- Montreal, QC, Canada
- 1/4/2014