This ricotta scramble on sourdough bread is the perfect breakfast treat.
The Deets
A go-to for breakfast this weekend: Egg Shop-inspired ricotta soft scrambled eggs. When I first saw these, I knew I had to give them a try. I turned the soft scramble into a little sandwich with some sliced avocado and sourdough bread. It’s the perfect easy one for the weekend and definitely worth the hype! You’ll pour your eggs into a pan and then add a dollop of ricotta. Mix it all together, and your ricotta scramble will be perfectly soft and creamy! The secret to keeping scrambled eggs fluffy is to cook them low and slow. It’ll change your egg game instantly! I toasted up some sourdough bread with a little olive oil and layered on the scramble on top with a little parm. Add some avocado and your sandy is complete! I also added a little hot sauce to mine for an extra kick. If you enjoyed this ricotta scramble breakfast sandwich, check out my full collection of recipes here. The full recipe is below for this one! Enjoy it on your own or whip up a couple of these for the full family.
“Egg Shop” inspired ricotta egg scramble
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
- olive oil
- 1/2 avocado
- hot sauce
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.
- Coat bread in olive oil and cook for 2-3 min per side. Slice avocado and add eggs and avocado to bread. Season with salt, pepper, red pepper flakes and hot sauce if you’d like. Enjoy!
