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Living Well Recipes: Soft Scrambled Eggs with Ricotta

Chef Keith shares his technique for perfectly cooked scrambled eggs.
Soft Scrambled Eggs with Fresh Ricotta and Chives
Adapted from Bon Appétit

3 ea. Eggs
1 ea. Egg yolk
1 Tbsp. Chives, fresh, chopped
1/4 tsp. Fleur de sel or coarse kosher salt plus more for sprinkling
1 Tbsp. Butter
1/2 c. Fresh ricotta cheese*
4 ea. Ciabatta bread slices, lightly toasted and buttered
TT Whole chives (optional)

Whisk eggs and additional egg yolk, 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.
* Available at some supermarkets and at specialty foods stores and Italian markets.
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