Super-Soft Ricotta Scrambled Eggs

Paola van der Hulst Website
Rated 4.0 based on 1 customer reviews
Super-Soft Ricotta Scrambled Eggs
Super-Soft Ricotta Scrambled Eggs
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  • 3 tablespoons butter
  • 8 eggs
  • 3 tablespoons milk
  • 1 tablespoon minced fresh tarragon
  • salt and freshly ground black pepper to taste
  • ½ cup ricotta cheese
  • toast (optional)


  1. Brown the butter in a skillet or pan, simmering it over low heat until lightly golden, 3 to 4 minutes. Lightly beat eggs with milk in a medium bowl while the butter is browning. Add tarragon and season with salt and freshly ground black pepper.
  2. Pour eggs into the pan, increase heat to medium-high, and stir constantly until scrambled. 3 to 5 minutes.
  3. Remove from the heat and stir in the ricotta, leaving clumps rather than mixing it in fully. Serve right away with warm toast.
Mealthy tip:

Skip the toast for a low-carb breakfast option!


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What others are saying

Image of Jacqulyne de Jardins
October 12, 2017 at 8:14am

Jacqulyne de Jardins says:

Really good breakfast eggs that I whipped up really quickly. Love the creaminess from the ricotta. I omitted the toast this time, but when I buy a baguette next time, I will top this with it.