These are the 6 ingredients for this recipe: eggs, fresh chives, coarse kosher salt, butter, fresh ricotta cheese and sourdough bread or baguette. Measurements will be provided at each step.
YIELD: Makes 2 servings
Whisk 4 eggs in a medium bowl. Next add in 1 tablespoon chopped fresh chives, and 1/4 teaspoon coarse sea salt. Mix until well blended.
Melt 1 tablespoon butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs mixture from step 1 and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add 1/2 cup ricotta and stir just until incorporated but clumps of cheese are still visible.
Lightly butter your bread of choice and toast to desired doneness. Arrange 2 toasts or 4 baguette slices on each plate. Spoon scrambled ricotta eggs atop toasts. Sprinkle with more coarse salt and pepper. Garnish with whole chives, if desired. Serve immediately and enjoy!
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