Description
A delicious and simple dish featuring fluffy scrambled eggs mixed with creamy ricotta served on toasted sourdough bread.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon finely chopped chives
- 1/4 teaspoon coarse salt
- 1 tablespoon butter, unsalted
- 1/2 cup ricotta cheese
- 2 pieces toasted sourdough bread
Instructions
- In a medium bowl, whisk together the eggs, chopped chives, and coarse salt until combined.
- Place a nonstick skillet over medium-low heat and melt a small amount of unsalted butter in it.
- Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula, until the eggs are almost cooked but still slightly runny in parts, about 2 minutes.
- Remove the skillet from heat and gently stir in ricotta cheese, mixing just until incorporated.
Notes
- For extra flavor, you can sprinkle more chives on top before serving.
- Serve immediately for the best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 300mg