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soft scrambled eggs with pesto and fresh ricotta

5.0

(155)

cooking.nytimes.com
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Total: 5 minutes

Servings: 1

Ingredients

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Instructions

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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.

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