15 minutes
Delicate soft scrambled eggs combined with fresh pesto and creamy ricotta cheese, creating a luxurious and flavorful breakfast dish.
Unsalted Butter, melted
tablespoons
Large Eggs, beaten
each
Parmesan Cheese, grated
tablespoons
pinches
to taste
Pesto
tablespoons
Fresh Ricotta, clumped
cups
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.
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