Before you know it, Mother's Day will be here, and you don't want to be unprepared if you happen to not be the matriarch of the family. May 9th may be over two and a half weeks out, but that doesn't mean you can't start getting the day planned. Perhaps booking that skydiving adventure now is a better idea than risking the plane filling up and at the last minute realize you have nothing to give mom. Sky diving a little too extreme? Well, how about breakfast in bed? It's like the same thing, just, without a parachute.
Soft Scrambled Eggs with Fresh Ricotta and Chives
- 4 large eggs
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
- 1 tablespoon butter
- 1/2 cup fresh ricotta cheese*
- 4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
- Whole chives (optional)
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet 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 fleur de sel and pepper. Garnish with whole chives, if desired.