Soft Scrambled Eggs With Ricotta And Chives

• 1 teaspoon butter
• 2 eggs, lightly beaten
• 2 tablespoons good quality ricotta (homemade or store-bought)
• 2 teaspoons chopped chives, or to taste
• 5 to 6 sprigs pea tendrils (optional)
• 1 thick slice of good bread (such as sourdough)
• Sea salt, to taste

1. Melt the butter in a small saucepan or saute pan over low heat, or in the top of a double boiler over barely simmering water.
2. Add the eggs and a pinch of salt. Stir frequently over very low heat until eggs are just set, yet still very soft. Of course, if you like your eggs scrambled at a different consistency, forge ahead!
3. Meanwhile, toast the bread. Once the bread has cooled slightly, spread on a thick layer of ricotta.
4. When the eggs are scrambled to your desired level of doneness, take them off the heat and spoon them on top of the ricotta and toast. Sprinkle with sea salt and top with chives. I also added some pea tendrils I had on hand, which added a lovely hint of spring to the dish.

butter, eggs, chives, bread, salt

Taken from food52.com/recipes/27417-soft-scrambled-eggs-with-ricotta-and-chives (may not work)