Ina Garten’s Ricotta Scrambled Eggs
Celebrity chef Ina Garten offers a unique approach to scrambled eggs by incorporating ricotta, enhancing the dish’s texture. She suggests garnishing with chives, although any fresh herb can serve as an alternative.
The recipe is designed to serve four and takes approximately 20 minutes to prepare, depending on the size of the pan used.
Ingredients:
- 12 extra-large eggs
- ½ cup whole milk
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- ½ cup fresh whole-milk ricotta
- 4 large slices from a country or sourdough loaf, toasted and buttered
- Minced fresh chives, red pepper flakes, and grated Italian Parmesan cheese, for serving
Directions:
- In a medium bowl, whisk together the eggs, milk, kosher salt, and black pepper.
- In a medium nonstick sauté pan (10 inches), heat the butter and olive oil over medium-low heat. Just before the butter melts, add the egg mixture and allow it to sit for 30 seconds to start cooking at the edges. Stir constantly with a rubber spatula until the eggs are three-quarters cooked and slightly custardy. Add the ricotta in dollops, blending it into the eggs (some clumps of ricotta can remain), and continue cooking until the eggs are set but still soft.
- Place the toast on dinner plates, spoon the scrambled eggs onto the toast, and sprinkle with chives, red pepper flakes, Parmesan, and additional salt if desired. Serve hot.
This recipe is adapted from Garten’s book, ‘Simply Ina,’ published by Clarkson Potter.
