Soft Scrambled Eggs with Pesto and Fresh Ricotta

1. Prep and Cook Eggs

In a well-seasoned or nonstick skillet, melt a tablespoon of unsalted butter over gentle heat. Whisk five large eggs with a fork or whisk and, if desired, add two tablespoons of grated Parmesan cheese. Season with a pinch of salt and freshly ground black pepper.

2. Scramble and Remove from Heat

Pour the beaten eggs into the skillet and gently stir over low heat using a heatproof rubber spatula. Continue until the eggs are loosely set and slightly runny, then remove from the heat to allow the residual warmth to finish cooking the eggs to a creamy consistency.

3. Add Pesto and Ricotta

Drizzle two tablespoons of pesto over the eggs, folding them gently to incorporate streaks of pesto. Scatter 1/3 cup of fresh ricotta in clumps over the eggs. Serve immediately while warm.