Description
A quick and easy recipe for soft scrambled eggs enhanced with creamy ricotta cheese and fresh chives, served on toasted sourdough bread. This comforting and protein-rich breakfast combines simple ingredients for a delicious and satisfying start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 tablespoon finely chopped chives
- 1/4 teaspoon coarse salt
Cooking
- 1 tablespoon unsalted butter
- 1/2 cup ricotta cheese
- 2 pieces toasted sourdough bread
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, finely chopped chives, and coarse salt until fully combined and smooth.
- Melt Butter in the Skillet: Place a nonstick skillet over medium-low heat and melt the unsalted butter carefully without browning it to lightly coat the pan.
- Cook the Eggs: Pour the egg mixture into the skillet and cook gently, stirring constantly with a heat-proof spatula. Continue stirring until the eggs are almost set but still slightly runny in places, about 2 minutes, creating soft, curd-like scrambled eggs.
- Incorporate Ricotta Cheese: Remove the skillet from heat and gently fold in the ricotta cheese just until mixed, leaving some ricotta clumps visible for texture.
- Serve: Immediately spoon the soft scrambled eggs over the toasted sourdough bread slices. Serve hot to enjoy the creamy, rich combination.
Notes
- Use fresh eggs and high-quality ricotta for the best flavor and texture.
- Keep the heat low while cooking eggs to achieve soft, creamy curds instead of dry scrambled eggs.
- To add an extra flavor dimension, consider topping with additional fresh chives or cracked black pepper.
- This recipe works well for a quick breakfast or light brunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: soft scrambled eggs, ricotta cheese, chives, breakfast toast, easy breakfast, creamy eggs, sourdough toast
