Are you getting tired of egg recipes yet? I probably should be, but luckily there's a lot of variety to what you can do with eggs so I'm not bored yet. That said, I will admit that this was not one of my favourite egg recipes. It was alright and it used up most of the remaining home-made ricotta that had been sitting in the fridge, so it was helpful in that respect. But it's probably not one that I'll revisit. To be fair though, my cheese was somewhat drier and firmer than regular store-bought ricotta, so that probably resulted in eggs with a different final texture than the recipe intended. Still... there are enough really excellent egg recipes out there -- Heck! There are enough really excellent egg recipes right in the same book -- that I probably won't bother trying to make this one again any time soon. This definitely falls into the category of "included for completeness". That's fine though. Not every recipe can be a favourite.

Scrambled Eggs with Ricotta and Tomatoes

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 6 large eggs
• 1 c. whole milk ricotta
• 1 Tbsp. unsalted butter
• 1 c. chopped tomatoes
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. chopped fresh basil
• 4 slices buttered toast

Directions

1. Beat the eggs with the ricotta until blended and set aside.
2. Melt the butter over medium-low heat.
3. Add the tomatoes and cook until the juices evaporate.
4. Add the egg mixture and cook, stirring constantly, until the eggs are just soft set (~3 minutes).
5. Season with salt and pepper, sprinkle with basil, and serve with buttered toast.

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Variants

Scrambled Eggs wiht Ricotta

Ingredients

• 6 large eggs
• 1 c. whole milk ricotta
• 1 Tbsp. unsalted butter
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. chopped fresh basil
• 4 slices buttered toast
• 1-2 tomatoes, thinly sliced (optional)

Directions

1. Beat the eggs with the ricotta until blended and set aside.
2. Melt the butter over medium-low heat.
3. Add the egg mixture and cook, stirring constantly, until the eggs are just soft set (~3 minutes).
4. Season with salt and pepper, sprinkle with basil, and serve with buttered toast and sliced tomatoes (if using).