Soft Scrambled Eggs With Pesto And Fresh Ricotta Recipes

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread, if desired.

Steps:

• Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone 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 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
• Available at some supermarkets and at specialty foods stores and Italian markets.

Steps:

• 1. Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick. 2. Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them. 3. Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir - enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

Steps:

• Add eggs and ricotta to a large bowl; whisk until blended.
• Melt butter in a large nonstick skillet over med-low heat.
• When foam subsides, add in the egg mixture.
• Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
• Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
• Sprinkle with salt to taste and a grinding of pepper.
• Sprinkle with basil leaves; serve at once with toast and tomatoes.

Steps:

• Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Steps:

• Whisk the eggs, chopped chives, and 1/4 teaspoon fleur de sel in a medium bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium heat. When the foam subsides, add the eggs and stir with a heatproof silicone spatula until the eggs are almost cooked but still runny in parts, tilting the skillet and stirring with the spatula to allow any uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add the ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon the scrambled eggs atop the toasts. Sprinkle with more fleur de sel and freshly ground pepper. Garnish with whole chives, if desired.