Ricotta Scrambled Eggs

Introduction

You’ll never go back to ordinary scrambled eggs after trying this version. The ricotta creates incredibly creamy, soft curds that feel luxurious yet come together in minutes. Served over toasted sourdough with a flurry of Parmesan and herbs, it’s a simple meal that feels anything but basic.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Servings: 4

Ingredients

6 large eggs
½ cup ricotta cheese (whole milk) (divided)
2 tablespoons avocado oil (or other neutral oil)
½ teaspoon kosher salt (or to taste)
4 slices sourdough bread (toasted)
½ cup finey grated Parmesan
Chopped fresh chives or other fresh herbs (minced)
Pinch red pepper flakes (optional)

Instructions

Crack the eggs into a medium bowl. Add the salt and about 2 tablespoons of the ricotta cheese (roughly half). Whisk vigorously until the mixture is well combined and slightly frothy.
Heat the avocado oil in a non-stick skillet over medium-low heat until shimmering.
Pour in the egg mixture. Let it sit for about 10 seconds, then use a rubber spatula to gently push the eggs from the edges toward the center. Continue this slow, gentle folding motion.
When the eggs are mostly set but still look quite wet and soft (about 2-3 minutes total), remove the skillet from the heat. Gently fold in the remaining ricotta cheese, leaving it in distinct dollops rather than fully mixing it in.
Immediately divide the scrambled eggs onto the toasted sourdough slices. Top with the grated Parmesan, minced chives, and a pinch of red pepper flakes if using. Serve right away.

Variations

Low & Slow: Cook the eggs over the lowest possible heat, stirring constantly, for an even more delicate, custard-like texture. This will take 8-10 minutes.
Open-Face Sandwich: Add a smear of ripe avocado or a thin slice of tomato to the toasted sourdough before piling on the eggs.
Family-Style: Skip toasting the bread individually. Scramble the eggs, transfer the entire batch to a warm serving platter, garnish, and let everyone serve themselves with toast on the side.
Herb Switch: Use different fresh herbs like dill, tarragon, or basil in place of chives for a new flavor profile.

Tips for Success

Use a non-stick skillet and a rubber spatula for the easiest, cleanest scramble.
Don’t overcook! The eggs will continue to cook from residual heat after being removed from the pan, so take them off while they still look a bit loose.
Have your toast, garnishes, and plates ready before you start cooking, as the eggs come together very quickly.
For the creamiest result, use whole milk ricotta and let it come to room temperature for about 15 minutes before using.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave at 50% power in short bursts, or in a non-stick pan over very low heat, stirring to prevent overcooking. Note that reheated eggs will not be as soft as fresh.

FAQ

Can I use a different cheese? The recipe is designed for ricotta’s unique moist, creamy texture. Substituting with a dry cheese like cheddar will result in a completely different dish.

Why is the ricotta divided? Adding some ricotta to the whisked eggs helps create a creamy base, while folding the rest in at the end provides delightful pockets of cool, creamy cheese for texture contrast.

My eggs turned out watery. What happened? This is usually from cooking over too high heat, which can cause the ricotta to “break” and release moisture. Always use medium-low or low heat.

Can I make this for one or two people? Yes, simply divide the ingredient quantities. For one serving, use 2 eggs, 1 heaping tablespoon of ricotta (divided), and 1 slice of toast.

Is the toast necessary? While highly recommended for serving, you can absolutely enjoy the ricotta scrambled eggs on their own or with another side like roasted potatoes.

What does “finey grated” Parmesan mean? This is likely a typo for “finely grated.” Use the smallest holes on your box grater or pre-grated Parmesan for the best melting and distribution.