Okay, so this is one that doesn’t really technically qualify as a recipe in my book. I mean, it’s scrambled eggs. The dog can almost make scrambled eggs. But then it occurred to me…there are scrambled eggs, and then there are scrambled eggs with fresh ricotta and chopped fresh chives stirred into them, drizzled with olive oil and eaten at the end of a long, long, long day when all you want to do is put on your oldest, softest pajamas and eat perfect scrambled eggs.
Now let me start by saying that when it comes to scrambled eggs, I am firmly in the camp of people who whisk them up with milk. I know there are purists out there who love their scrambled eggs with only eggs in them, and I respect you for that…but for me, I like the little bit of fluffiness that you get from adding just a little milk. For this version, I cook them nice and slowly until they are just turning into beautiful soft pillows of egg (no brown bits for me in my eggs, thank you very much!)
When they are just about done, swirl in a generous dollop of ricotta cheese. I like to make my own ricotta right before the eggs so it is still nice and warm, but if you are using store ricotta just make sure you bring it to room temperature first. A handful of chopped fresh chives gently stirred in, drizzle the whole thing with a little olive oil…and I promise, you will never ever think of scrambled eggs the same way again.
The incredible edible egg!
- 2 eggs
- ½ cup milk
- ½ cup ricotta at room temperature
- 1 tablespoon chopped fresh chives
- Olive oil for drizzling
- Whisk eggs and milk thoroughly together (I also like to scramble eggs by shaking the eggs and the milk vigorously in a mason jar.
- Heat a nonstick skillet over medium heat and add eggs. Cook until eggs are soft-set, stirring gently from time to time.
- When eggs are just set, gently stir in ricotta and chives.
- Transfer to plate, drizzle a little olive oil on top and serve.