Soft Scrambled Eggs With Pesto and Fresh Ricotta
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 serving
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
440 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 28 grams protein; 551 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.
Powered byPreparation
- 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
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Cooking Notes
jcEmCity
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.
Florad
Quick, easy and flavourful. Next time I would use less pesto.
Fernanda
Good, very rich
John
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.
boomer
Alanna, one of the two life lessons I’ve managed to ingrain in my children - perhaps it’s really only one - is this: Never cook pesto. Now I only know basil pesto. Perhaps some new age pesto (celery? dandelion green?) may withstand heat, but the delicacy of the basil is destroyed and embittered by cooking. Drizzling over eggs, pizza, veggies and pasta can be divine. Lesson #2 is Never to trust any man wearing a yellow tie, but I’m assuming we all already know this one.
Lazy A
Fast, easy, creamy deliciousness. Even works when subbing egg whites for some (or all) of the eggs. Won't be as rich and texture will change, but still subtle, classy flavors. 10/10 will make again.
Dude
First time ever that Melissa Clark has let me down...this was awful..now I am going to be more circumspect...
Lisabeth
I used my garlic scapes- heavenly! A different twist for a breakfast — which I needed after so many months of cooking meals at home.
Alanna
So I didn't exactly follow the recipe instructions, and found out why you add the pesto at the end. My eggs turned out a horrific gray brown color when I added the pesto at the beginning. I think they will still taste good. Not very appetizing though. Oops
Eliza
Say more about that celery pesto?!
Katie
The flavor was really amazing but the texture was a little disturbing and I'm not sure I like pesto for breakfast. But I had a ton of ricotta to use up, and the flavor was VERY good.
Marina
Yummy! Must live pesto.
AVinSF
Try goat's cheese if you'd like. Any pesto will do (1 cook used celery pesto!).
SMali91
Tried it with goat cheese instead of the ricotta and it was good!
Candace Gallagher
This was very good ... I used homemade ricotta ... just not sure that pesto is a breakfast food. :) For brunch, it would be good, and for dinner, even better!
jcEmCity
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.
No
So gay
Florad
Quick, easy and flavourful. Next time I would use less pesto.
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