A Creamy, Dreamy Brunch Tartine (Brooklyn, NY, USA)
Brooklyn-Style Ricotta Scrambled Eggs
Equipment
- Normal Kitchen Utensils
Ingredients
- 4 Eggs
- 2 Slices Sourdough Bread Or any bread you like
- 2 Tbsp Ricotta Cheese Plus more for topping/garnish
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- Salt and Fresh Cracked Black Pepper to Taste
- 1 Pinch Red Pepper Flakes (Optional)
- Chopped Chives for Garnish (Optional)
- Grated Pecorino or Parmesan Cheese for Garnish (Optional)
Instructions
- Toast the bread and drizzle with half of the olive oil. I like to toast it in the pan before cooking the eggs.1 Tbsp Olive Oil, 2 Slices Sourdough Bread
- Crack the eggs into a bowl and whisk with a fork until mixed through. No need to mix for too long. Add a pinch of salt and pepper.4 Eggs, Salt and Fresh Cracked Black Pepper to Taste
- Melt the butter in a nonstick pan over low heat.1 Tbsp Butter
- Add in the eggs and cook over low heat, stirring gently and often. This is a slow and low scramble, keeping the eggs moving and heating into a creamy consistency with minimal chunks. If the eggs start cooking too quickly, pick the pan up off the heat and stir to help them slow down. This process will probably take at least 5 minutes.
- Once the eggs are almost fully set (to where they are no longer flowing as you stir, but are starting to break apart), fold in the ricotta. Fold it in gently, letting it warm through, but leaving pockets of ricotta in with the eggs. Taste for salt.2 Tbsp Ricotta Cheese
- Cut the heat and spoon the eggs onto the toast. Top with the remaining olive oil, some fresh cracked black pepper, the (optional) red pepper flakes and all your (optional) garnishes.1 Pinch Red Pepper Flakes, Chopped Chives for Garnish, Grated Pecorino or Parmesan Cheese for Garnish
- Enjoy right away!
Brooklyn-Style Ricotta Scrambled Eggs: A Creamy, Dreamy Brunch Tartine
If you’ve ever been to Williamsburg, Brooklyn, you know the neighborhood has a special love for brunch that feels fancy but isn’t fussy. The Brooklyn-style Ricotta Scrambled Eggs—sometimes called the Ricotta Scramble—is a perfect example. This dish became an instant favorite thanks to Egg Shop, a cozy café on Elizabeth Street (with a Williamsburg location, too). They turned the humble scrambled egg into something silky, flavorful, and café-worthy, all while keeping it quick and approachable enough to make at home.
The beauty of these ricotta scrambled eggs lies in their simplicity. Imagine soft, custardy eggs folded with creamy ricotta cheese and served on crisp, olive oil–brushed sourdough toast. It’s a breakfast tartine, really—open-faced, beautiful, and endlessly customizable. Whether you top it with chives, chili flakes, or even smoked salmon, it’s one of those easy recipes that feels luxurious without much effort.
A Quick, Customizable Breakfast or Brunch
This recipe is perfect for lazy mornings or late brunches when you want something warm, satisfying, and done in under 15 minutes. The secret to the smooth texture is cooking the eggs slowly over low heat, stirring constantly—very much like Gordon Ramsay’s famous scrambled eggs technique. The ricotta adds richness without weighing it down.
Don’t feel tied to just one version, though. Brooklyn cafés love personalization, and this dish is no exception. Add roasted cherry tomatoes for brightness, a drizzle of hot honey for sweetness, or crushed red pepper for a kick. You can even spread a thin layer of pesto on your toast before adding the eggs for an herby twist. The balance of creamy eggs, tangy cheese, and crisp bread makes every variation shine.
A Modern Classic with Old-School Roots
While the ricotta scramble feels trendy, its roots tie back to Italian home cooking. Ricotta has long been used to enrich eggs, pasta, and lasagna. Bringing that soft cheese into a New York brunch dish just made sense—after all, Brooklyn’s Italian-American heritage runs deep. Egg Shop simply gave it a modern, minimalist spin: fewer ingredients, more focus on texture and balance.
So whether you’re cooking for guests or just want to elevate your morning routine, the Brooklyn-Style Ricotta Scrambled Eggs delivers. It’s cozy, creamy, and full of café flair without leaving your kitchen.
If you’re craving more egg inspiration, check out my Egg Bites for meal prep or my Huevos con Salchicha—a Mexican favorite made with eggs and hot dogs. Both recipes share that same love for unfussy, delicious breakfasts you’ll actually want to eat.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.