cook time: <1 hours | Makes 2 servings | From Le Creuset
This farmhouse-style breakfast is perfect for quiet, unhurried mornings. The soft scramble, flecked with herbs and enhanced with pillow-like ricotta cheese, is best served with a slice of toasted sourdough or golden fried potatoes, a cup of hot coffee and a crossword puzzle.
- 4 large eggs
- 1 teaspoon chives, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh basil, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup fresh ricotta
- Toasted bread
- Fresh parsley, chopped
Place eggs, chives, oregano, basil, salt and pepper in a medium bowl and whisk until well-beaten.
Melt butter in a medium skillet over medium heat until starting to foam. Add eggs to the pan and slowly stir with a silicone spatula, scraping from the edges toward the center. Continue stirring until eggs are mostly cooked but still soft, about 2 minutes. Remove from heat and stir in ricotta.
Spoon eggs over toasted bread and garnish with fresh parsley.