Friday, May 15, 2009

Ricotta & Chive Scrambled Eggs

Yield: Makes 8 servings


16 large eggs

3 oz chopped fresh chives

2 teaspoon fleur de sel or coarse kosher

salt to taste

4 oz butter

2 cup fresh ricotta cheese*

16 1/3- to 1/2-inch-thick slices whole

grain bread or 8 whole grain baguette

slices, lightly toasted and buttered


Whole chives (optional)

1 cantaloupe melon

1 box fresh blueberries

1 box fresh strawberry


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.

Fruit/Melon Salad: Arrange sliced strawberry’s and blueberries with a wedge of Cantelope at the top of the plate.

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