emeraldowl

Spring Scramble

In Cooking, Uncategorized on April 18, 2011 at 7:51 pm

Soft scrambled eggs with ricotta and chives.  Light, fluffy, creamy, tangy… need I say more.

Spring Scramble

4 eggs
1 1/2 Tbsp half & half
1 Tbsp chives, minced
1/4 tsp coarse salt, plus additional for serving
1/8 tsp fresh cracked pepper
1 Tbsp butter
2 slices of bread, for toasting (favorite kind…)
 

Directions: Whisk eggs, chives, half & half, salt (fleur de sel is a great choice) and pepper in medium bowl. Melt butter in heavy medium nonstick skillet over medium heat. Add egg mixture and stir with silicone spatula until eggs are almost cooked but still runny in parts, do not over stir – this will make your eggs tough, you can tilt the pan as necessary to distribute uncooked liquid. Remove from heat. Fold ricotta gently into eggs.

Meanwhile prepare bread as desired: toaster, broiler with butter, on a griddle… Top bread with spring scramble, sprinkle with additional salt, pepper and extra butter if desired. Enjoy!

We had breakfast for dinner – I love it.  I remember as a child thinking breakfast for dinner was magically.  Later my grandmother confessed it was an easy and cheap way to get dinner on the table in a hurry.  It’s true, but still special in its own weird way! The chives bring a fresh peppy element to the eggs and the ricotta takes them over the top! Next time I am going to do a more Greek style scramble with feta.

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