Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup whole milk ricotta cheese
- ½ teaspoon kosher salt (or to taste)
Cooking and Serving
- 2 tablespoons avocado oil (or other neutral oil)
- ¼ cup whole milk ricotta cheese (additional)
- 4 slices sourdough bread (toasted)
- ½ cup finely grated Parmesan cheese
- Chopped fresh chives or other fresh herbs (minced)
- Pinch red pepper flakes (optional)
Instructions
- Prepare the Egg Mixture: Crack the eggs into a medium bowl. Add ¼ cup ricotta cheese and kosher salt. Whisk thoroughly with a wire whisk until the ricotta is fully incorporated and the mixture is smooth. Set aside.
- Cook the Eggs: Heat 2 tablespoons of avocado oil in a 12-inch nonstick skillet over medium heat. Once the oil is hot, pour in the egg mixture and immediately reduce the heat to medium-low. Let the eggs sit undisturbed for 15 to 30 seconds until the edges begin to set gently.
- Add Remaining Ricotta and Stir: Spoon the remaining ¼ cup ricotta right onto the center of the eggs. Quickly fold and stir the eggs, incorporating the ricotta, and continue folding until the eggs become creamy and fully cooked but still soft. Remove the skillet from heat immediately to avoid overcooking.
- Serve: Place the creamy ricotta scrambled eggs over toasted sourdough bread. Sprinkle with finely grated Parmesan, chopped fresh chives or herbs, and add a pinch of red pepper flakes if desired. Serve immediately for best texture and flavor.
Notes
- Use fresh eggs for best flavor and texture.
- Adjust salt to taste, especially if using salted butter or cheese varieties.
- For a richer flavor, use whole milk ricotta and avocado oil, but olive oil can be substituted.
- Serve immediately to enjoy the creamy texture as the eggs can firm up upon standing.
- Optional red pepper flakes add a subtle heat, customize according to preference.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
