Soft Scrambled Eggs With Pesto and Fresh Ricotta
Updated August 25, 2022
Andrew Scrivani for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
½ tablespoon butter
3 large eggs
Pinch of salt
Freshly ground black pepper
1 tablespoon Parmesan cheese (optional)
1 heaping tablespoon pesto, more to taste
3 tablespoons fresh ricotta cheese, broken up into clump
Nutritional analysis per serving (1 servings)
7 grams carbs; 604 milligrams cholesterol; 429 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 32 grams fat; 544 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
- Step 2
Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
- Step 3
Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.
Private Notes
Comments
Remember that pesto has a fair amount of salt; be wary of adding salt at the table. Any type of pesto works well. I used celery pesto this morning, a bright taste on a grey winter day.
Quick, easy and flavourful. Next time I would use less pesto.
Tried it with goat cheese instead of the ricotta and it was good!
@boomer This comment made me laugh out loud :)
Fabulous for a quick breakfast or brunch. This is an easy thing to make for overnight guests at your home. Two changes: Olive oil instead of butter. Add the pesto to the eggs after you put it on the plate. I was looking for pesto because I purchased some excellent premade pesto at Whole Foods: Gotham greens classic pesto. Very fresh and keeps well in the refrigerator and its original container. I had a hard time finding recipes on the NYT that use pesto; Most of the recipes were how to make a pesto, not how to use it
Good, very rich