RECIPE: Herb Scrambled Eggs with Ricotta

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.

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