Soft Scrambled Eggs with Ricotta and Chives

Author Notes

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