Creamy scrambled eggs with cheese and chives

Yield: serves 2
Active time: 5 mins
Total time: 5 mins










Ingredients

• 4 large eggs

• 120g whole milk ricotta

• 10g minced chives or spring onion greens

• ¼ tsp salt

• Freshly ground black pepper

• 15g unsalted butter

 
Preparation

1) Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.

2) Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.

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