Best Scrambled Eggs With Ricotta And Broccolini Recipes

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES

Steps:

• 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.
• Available at some supermarkets and at specialty foods stores and Italian markets.

SCRAMBLED EGGS WITH RICOTTA AND BROCCOLINI

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, ½ teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3-4 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread.

SCRAMBLED EGGS

Steps:

• Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

Steps:

• Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
• Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
• Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

SCRAMBLED EGGS WITH RICOTTA CHEESE

Steps:

• Add eggs and ricotta to a large bowl; whisk until blended.
• Melt butter in a large nonstick skillet over med-low heat.
• When foam subsides, add in the egg mixture.
• Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
• Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
• Sprinkle with salt to taste and a grinding of pepper.
• Sprinkle with basil leaves; serve at once with toast and tomatoes.