Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs 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 ricotta and stir just until incorporated but clumps of cheese are still visible.
Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
Ingredients
4 eggs
1 tbsp chopped fresh chives
1/4 tsp fleur de sel (coarse kosher salt plus more for sprinkling)
1 tbsp butter
1/2 cup ricotta cheese (fresh)
4 whole grain bread (1/3 to 1/2 inch thick slices, 8 whole grain baguette slices lightly toasted and buttered)
1 whole chives (optional)
Nutrition Facts
Amount Per ServingCalories 3040
Calories from Fat 500
% Daily Value *Total Fat 56g 86%
Saturated Fat 22g 110%
Trans Fat
Cholesterol 420mg 140%
Sodium 5770mg 240%
Potassium 2970mg 85%
Total Carbohydrate 460g 153%
Dietary Fiber 78g 312%
Sugars 68g
Protein 163g Vitamin A 25%
Vitamin C 6%
Calcium 140%
Iron 130%
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