Ricotta Eggs
Ricotta eggs are soft, creamy, and bright thanks to brown butter, lemon juice, and fresh herbs. This simple scrambled egg upgrade is ready in under 10 minutes, making it easy enough for a weekday breakfast.
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Makes: 2 servings
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Ingredients
- 4 large eggs
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 ½ tablespoon unsalted butter
- ⅓ cup ricotta cheese full-fat or low-fat (if it looks watery, drain in a fine mesh strainer for a few minutes)
- 1 teaspoon fresh lemon zest
- 1 teaspoon chopped parsley
- ½ teaspoon chopped chives
Instructions
- Crack eggs into a bowl; add lemon juice, salt, and pepper; and whisk well to combine.
- In a medium nonstick skillet over medium heat, melt the butter and let it cook until it turns golden and smells nutty, about 2-3 minutes. Watch it closely so it doesn't burn.
- Reduce heat to medium-low and pour eggs into skillet. Using a rubber spatula, gently fold and push the eggs to the center of the pan slowly as they cook.
- When the eggs are almost set, but still look slightly underdone, remove skillet from heat. Fold the ricotta into the eggs in small spoonfuls to get creamy pockets throughout.
- Add lemon zest, parsley, chives, and more salt and pepper to taste. Serve as is or over toast.
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