Soft Scrambled Eggs With Pesto and Fresh Ricotta
Updated Aug. 26, 2022
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- ½tablespoon butter
- 3large eggs
- Pinch of salt
- Freshly ground black pepper
- 1tablespoon Parmesan cheese (optional)
- 1heaping tablespoon pesto, more to taste
- 3tablespoons fresh ricotta cheese, broken up into clump
Nutritional analysis per serving (1 servings)
429 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 27 grams protein; 544 milligrams sodium
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!
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
For all you Dr. Suess fans, drape shreds of prosciutto over this and label it “Green Eggs and Ham.” It’s the only way I prepare this.