Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)
4 large Eggs 1 Tbs chopped fresh Chives1/4 tsp Salt, plus more for sprinkling 1 Tbs Butter1/2 C fresh Ricotta cheese Whole chives (optional)4 slices whole grain Bread or 8 whole grain Baguette slices, lightly toasted and buttered
Whisk eggs, chopped chives, and 1/4 tsp salt until well blended. Melt butter in heavy nonstick skillet over med heat. When foam subsides, add eggs and stir with spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 mins. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible. Spoon scrambled eggs on toasts. Sprinkle with more salt and pepper. Garnish with whole chives, if desired.
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