Creamy Scrambled Eggs with Cheese and Chives
- Preparation Time5 mins
- Cooking Time5 mins
- Serves2
- DifficultyEasy
4 large eggs
120g whole milk ricotta
10g minced chives or spring onion greens
1/4 tsp salt
Freshly ground black pepper
15g unsalted butter
1) Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.
2) Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.
2) Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.
