The Ricotta Scramble
Ricotta adds creaminess to these eggs making them so light yet so rich at the same time.
I love a soft scramble egg, but you can tweak this recipe and cook the eggs a little bit longer and make them more into an omelette situation if you like your eggs a bit more firm.
The key is to making the perfect soft scramble is to really make sure the eggs are beaten really well before cooking. I use a whisk, but you can even use an immersion blender if you want them to be thoroughly mixed. The end goal is to not see any distinct bits of egg white or yolk, but rather one homogenous yellow mixture.
The eggs can go from perfect to overdone in a matter of seconds so as soon as they're finished cooking, remove from the heat and serve immediately.
Ingredients
Makes 2 servings
1 tablespoon extra virgin olive oil, plus extra for drizzling
4 large eggs
1/2 cup fresh ricotta cheese
4 1/2-inch-thick slices sourdough bread, lightly toasted
1/4 cup parmesan cheese, grated
salt and pepper to taste
crushed red pepper flakes, pinch (optional)
INSTRUCTIONS
Heat olive oil in a heavy medium nonstick skillet over medium-low heat. Whisk eggs and when the oil is hot, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny, 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 on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with grated parmesan cheese, salt and pepper. Drizzle with extra virgin olive oil. Add crushed red pepper if you like.