Ricotta Scrambled Eggs

This recipe is a top one and you need to save it in your recipe file. Perfect for when you have guests because it’s super easy to cook, assemble and one of the tastiest ways to have scrambled eggs. This eggs make a simple yet elegant breakfast/brunch item but if you’re like me and often crave breakfast items for dinner you need to try this recipe because it makes a filling delicious dinner without to much work. Even if you’re not a huge fan of ricotta cheese, try this recipe because I promise you won’t regret it.

Ingredients:

2 large eggs

2 tbsp butter

3 tbsp ricotta cheese

Salt & pepper

1 tsp freshly chopped chives and 1 tsp freshly shredded cheese. These are optional toppings but will definitely take it to the next level.

Method:

In a container beat the eggs with salt and pepper until it is completely smooth, you don’t want to see strings of egg whites; it must feel smooth when beating them, this will help with the fluffiness.

Preheat the oven at 210F and heat a fresh croissant for about 3-5 minutes depending on how you like the crust. I heat it for only 3 then turn it off and leave it warming until the eggs are done.

Heat a pan at medium heat, add the butter and when it melts turn the heat to low. Add the eggs while slowly scraping the pan with a spatula and immediately add the ricotta cheese (before the eggs cook). Gently stir continuously for 3 minutes so it doesn’t stick to the pan or makes a crust, then turn off the heat; the remaining heat from the stove and the hot pan will finish cooking the eggs perfectly.

Stuff the croissant. If you wish, top with more fresh cracked pepper, shredded cheese, and chopped chives.

Serve immediately, it cools down pretty fast and can get soggy if you let it sit for a while.

Enjoy!