These Ricotta Scrambled Eggs are the best way to make eggs every morning and so easy too. In less than 10 minutes, you can have light and fluffy eggs ready that are truly restaurant-quality.
These Ricotta Scrambled Eggs are one of our favorite easy breakfast recipes to make any day of the week. The ricotta is the secret ingredient to making them soft and tender rather than hard. We were inspired to make these eggs are home thanks to one of our favorite local NYC breakfast spots, Egg Shop. They have a similar recipe that’s one of our favorite brunch dishes.
Now when we got into our kitchen to develop these eggs, we wanted to make sure they were super simple to make and still pro quality. We definitely cracked the code thanks to using whipped ricotta. It makes the texture cloud-like, you’ll be shocked when you find they melt in your mouth.
We love to serve them with toast, or add them between pieces of sourdough bread to make a sandwich. If you love trying new breakfast recipes, be sure to also give our Halloumi Egg Wrap and Smoked Salmon Breakfast Tacos a try.
Why You’ll Love this Recipe
- 6-ingredient breakfast recipe: With minimal ingredients, you can have this on the table during a busy weekday or it’s ideal for serving to a crowd on the weekend for a no-fuss brunch.
- Restaurant-quality eggs at home: The ricotta is the game changer for this recipe and makes this dish truly restaurant level. You definitely have to try!
- Customize them to your liking: We know everyone likes their eggs served differently, that’s why it’s great you can transform these ricotta eggs into a sandwich, toast, or just eat them plain.
Ab’s Tip: When it comes to making scrambled eggs, be sure you use a nonstick skillet. This will guarantee nothing will stick to the pan, making the best eggs you’ve ever had!
Ingredients
Ricotta scrambled eggs:
- Large eggs: Make sure you buy the large size here, they are easiest to scramble.
- Half and half: Adds a bit of moisture and fat to keep the eggs creamy.
- Butter: The fat used for cooking, adds lots of delicious flavor.
- Ricotta cheese: Creamy cheese is the secret to making them soft and fluffy. We love whole milk ricotta, but you can also use low-fat if you desire.
- Red chili flakes: Adds a kick of spice, you can omit this if spice isn’t your thing.
- Parmesan cheese: Adds salty and cheesy qualities to every bite.
Sandwich:
- Sourdough bread: Our favorite bread to make these eggs into a breakfast sandwich or to serve with them.
- Avocado: Adds creaminess and great flavor to the egg sandwich.
- Hot Sauce: Another kick of heat if desired.
How to Make Ricotta Scrambled Eggs
- In a bowl, whisk eggs and add in half and half. Season with salt and pepper.
2. Add butter to a pan and let it get hot. Add in eggs, and scoop of ricotta cheese. Stir in a circular motion in your pan until ricotta becomes combined with the egg.
3. Remove from heat when eggs begin to form ribbons.
4. Add on parmesan cheese. When eggs are cooked to your liking, remove from pan.
5. Coat bread in olive oil and cook for 2-3 min per side. Slice avocado and add eggs and avocado to bread.
6. Season with salt, pepper, red pepper flakes and hot sauce if you’d like. Enjoy!
Expert Tips
- Stir the eggs in a circular motion when cooking. This will form those restaurant-style curds you see right at home. It’s the key technique to making soft and fluffy eggs.
- Don’t overcook the eggs! This is the most important step, once you see the eggs almost all the way cooked, remove the pan from the heat. They will continue cooking in the pan for a little bit as well from the residual heat.
- Use half and half or heavy cream for moisture. Just a little splash will really help to keep them soft and tender when cooking.
- Don’t heat your pan too hot before cooking. Medium-low heat is the perfect temperature to cook them correctly.
What to Serve with Ricotta Scrambled Eggs
The options are endless! We love to make them into a sandwich or serve them with all sorts of ingredients. Our favorites are below:
- Sourdough bread
- Cheeses like cheddar, Muenster, and Pepper Jack
- Sliced Tomato
- Arugula
- Hot pickled peppers
- Sweet jams like strawberry, raspberry, or fig
Storage
We recommend eating these scrambled eggs with ricotta immediately, but if you want to save them as leftovers you can keep them in the fridge for up to 2 days. Reheat them in the microwave for a couple of minutes until warmed through.
FAQs
Yes! It’s a delicious flavor when paired with eggs and makes them super creamy.
To add a creamy texture and make them soft when cooked. The ricotta adds some fat and moisture to help the eggs cook to a nice consistency.
Don’t overcook the eggs and cook them over low heat. Adding something like heavy cream or ricotta cheese can also help the eggs stay super creamy.
More Delicious Egg Recipes
- Spicy Egg and Cheddar Sandwich
- Goat Cheese and Egg Sandwich
- Burrata and Egg Sandwich
- Egg and Smoked Salmon Toast
Ricotta Scrambled Eggs
Ingredients
- 2-3 eggs
- dash of half and half
- 1 tbsp butter
- 1 tbsp heaping of ricotta cheese
- sea salt
- pepper
- red pepper flakes
- 3 tbsp parmesan cheese
- sourdough bread
- 1/2 avocado
- hot sauce optional
Instructions
- In a bowl, whisk eggs and add in half and half. Season with salt and pepper.
- Add butter to a pan and let it get hot. Add in eggs, and scoop of ricotta cheese. Stir in a circular motion in your pan until ricotta becomes combined with the egg. Remove from heat when eggs begin to form ribbons. Add on parmesan cheese. When eggs are cooked to your liking, remove from pan.
- Toast bread and slice avocado and add eggs and avocado to bread. Season with salt, pepper, red pepper flakes and hot sauce if you’d like. Enjoy!
Video
Notes
- Stir the eggs in a circular motion when cooking. This will form those restaurant-style curds you see right at home. It’s the key technique to making soft and fluffy eggs.
- Don’t overcook the eggs! This is the most important step, once you see the eggs still soft and almost all the way cooled, remove the pan from the heat. They will continue cooking in the pan for a little bit as well from the residual heat.
- Use half and half or heavy cream in the eggs. Just a little splash will really help to keep them moist and tender when cooking.
- Don’t heat your pan too hot with eggs. Medium-low heat is the perfect temperature to cook them correctly.
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