Soft Scrambled Eggs with Fresh Ricotta and Chives

• Produce

  • 1 tbsp Chives, Fresh
  • 1 Chives, Whole

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Fleur de sel or coarse kosher salt plus more

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Ricotta cheese, Fresh

• Other

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

Found on epicurious.com

Description

Ingredients

• 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)

Directions

• Preparation 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. 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. 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 Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›