15 minutes
Scrambled eggs with a twist of homemade pesto and dots of fresh ricotta cheese, offering a rich and savory breakfast option.
Eggs, whisked
each
Homemade Pesto
tablespoons
Fresh Ricotta Cheese, dotted
cups
to taste
to taste
1. Whisk Eggs
Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Set the bowl aside.
2. Cook Eggs
Place a non-stick pan on the stove over medium heat. Once hot, pour in the whisked eggs and let them sit until the edges begin to set. Then gently stir with a spatula to form large, fluffy curds.
3. Add Pesto
When the eggs have formed soft curds but are still a little runny, add the pesto and stir for about a minute, allowing the flavors to meld, being careful not to overcook.
4. Add Ricotta and Season
Dot the just set eggs with spoonfuls of fresh ricotta cheese, remove from heat, and season with salt and pepper to taste.
Cook the eggs low and slow in a nonstick pan, stirring continuously with a silicone spatula for even cooking and soft, creamy curds.
Start with high-quality, fresh eggs, preferably organic or from a local farm for the best flavor and silkiness.
Start with high-quality, fresh eggs, preferably organic or from a local farm. The flavor of the eggs is paramount in this dish, and freshness will contribute to the silkiness of the scramble.
Cook the eggs low and slow in a nonstick pan, stirring continuously for even cooking and soft, creamy curds.
Use homemade pesto for better flavor control. Balance basil, garlic, pine nuts, Parmigiano-Reggiano, and high-quality extra virgin olive oil, seasoning with salt and a hint of lemon zest.
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