I don’t care for baking too much. I’ve made cornbread, fresh tortillas, pizza dough and pasta, but I’ve not yet accepted the challenge of learning breads and sweets. Fortunately, the better half of my kitchen is occupied by a baker. There really is no better aroma than freshly baking bread, especially when it’s sunny but still a little crisp outside. My current favorite loaf is an oatmeal wheat bread with a hint of cinnamon Amy’s currently practicing along with her country French loaf. So for breakfast I decided her amazing oatmeal bread deserved a beautiful side of scrambled eggs. Personally, eggs are a new and exciting wonderland for me. I’ve never been too skilled at cooking them but with a lot of practice and patience, I’ve gotten a bit better with my results. My newest recipe is whipping sour cream into my eggs before scrambling them, which pretty much gives me a foolproof recipe for light, fluffy eggs every time. With that method in mind I thought, why not use ricotta instead? So I gave it a go and the final dish was elegant enough for brunch and simple enough for a quick weeknight dinner.
Ricotta Scrambled Eggs with Spinach and Toast
2 to 3 good quality eggs
2 tablespoons Fresh Ricotta, 1 tablespoon reserved
1 cup loosely packed Fresh Spinach, chopped
Salt and Pepper to taste
1 tab of butter
1 slice of bread of choice, toasted and cut in half
Garnish: pea shoots, red pepper flakes
In a med mixing bowl, crack the eggs one at into the bowl. Discard the shells. To the eggs add 1 tablespoon of ricotta, salt and pepper. Whip the eggs until the whites, yolk, and ricotta are well incorporated. Set aside. Over med flame, melt butter in a skillet. Once the butter is frothy add the chopped spinach and saute until just wilted. Add the whipped eggs and gently turn the eggs around in the pan a little at time until the egg is set and cooked through. Turn off the heat and stir in the remaining ricotta. Serve immediately with a side of toast. Garnish with sprouts or shoots and red pepper flakes, if desired.