Brooklyn-Style Ricotta Scrambled Eggs
Try this creamy Brooklyn-style ricotta scrambled eggs recipe — an easy, customizable tartine perfect for breakfast or brunch.
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!