Soft Scrambled Eggs With Pesto and Fresh Ricotta

Step 1

Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.

Step 2

Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.

Step 3

Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.