Ricotta Scrambled Eggs
These Ricotta Scrambled Eggs are the best way to make eggs every morning and so easy. In less than 10 minutes, you can have light and fluffy eggs ready that are truly restaurant-quality.
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
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.
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 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.