* 4 large eggs
* 1 tablespoon chopped fresh chives
* 1/4 teaspoon sea salt
*
* 1 tablespoon butter
* 1/2 cup fresh ricotta cheese
* 4 thick slices whole grain bread, lightly toasted and buttered
Method
Whisk eggs, chopped chives, and 1/4 teaspoon sea salt in medium bowl until well blended. Melt butter in heavy medium nonstick pan over medium heat. When foam subsides, add eggs and stir with heatproof spatula until eggs are almost cooked but still runny in parts, tilting pan 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 sea saltand pepper.