For my weekday breakfasts, I want an easy bite that still feels indulgent. Custardy soft-scrambled eggs, creamy ricotta, and tangy chives (inspired by the Ships Biscuit at Saltie in Williamsburg, Brooklyn) on good bread comes together in just minutes, and provides me with a moment of calm before I plunge into the day ahead. If I have time -- or have planned ahead -- I like to make my own ricotta (here’s an excellent recipe: http://food52.com/recipes...). If not, I use the luscious ricotta from Salvatore Bklyn. I share recipes using locally made goods (like this ricotta) over at thelocalfridge.com. —Pia S
Test Kitchen Notes
This is a simple, extremely flavorful dish that requires minimal effort to put together. I wanted to try something that I could replicate with ease, even on a hectic weekday morning with no time to consult recipes, and this delicious breakfast definitely ticked the box. The crunch of the bread (I opted for a honey-and-sunflower seed variety that works just as well as sourdough) paired with lashings of milky ricotta and warming, buttery eggs goes perfectly with the piquant chives. This will be a new regular morning treat! —Natasha Crowe
eggs, lightly beaten
good quality ricotta (homemade or store-bought)
Melt the butter in a small saucepan or sauté pan over low heat, or in the top of a double boiler over barely simmering water.
Add the eggs and a pinch of salt. Stir frequently over very low heat until eggs are just set, yet still very soft. Of course, if you like your eggs scrambled at a different consistency, forge ahead!
Meanwhile, toast the bread. Once the bread has cooled slightly, spread on a thick layer of ricotta.
When the eggs are scrambled to your desired level of doneness, take them off the heat and spoon them on top of the ricotta and toast. Sprinkle with sea salt and top with chives. I also added some pea tendrils I had on hand, which added a lovely hint of spring to the dish.