There’s no such thing as a bad scrambled egg, but this concoction, made creamy with fresh ricotta, comes close to the perfect scrambled egg. The eggs are partially cooked and cheese is added off the heat to impart a soft texture. Chives and fleur de sel give this breakfast a rustic feel. Substitute four egg whites for the two eggs and serve it with whole-wheat lavash to lighten up the dish, or dress it up with slices of smoked salmon, avocado, or bacon.

　　

Ingredients

Makes 2 servings

　　4 large eggs

　　1 tablespoon chopped fresh chives

　　1/4 teaspoon fleur de sel or kosher salt, plus more for sprinkling

　　1 tablespoon unsalted butter

　　1/2 cup fresh ricotta cheese

　　4 (1/3- to 1/2-inch-thick) slices whole-grain bread, or 8 whole-grain baguette slices, lightly toasted and buttered

　　Whole chives, for garnish

　　

Step 1

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.

　　

Step 2

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.

　　The Epicurious Cookbook