katie b's Notes:
Expand8 large eggs Ask a question about this ingredient
2 tablespoons fresh chives, chopped Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 cup fresh ricotta cheese Ask a question about this ingredient
8 slices toasted, buttered baguette Ask a question about this ingredient
whisk eggs, chopped chives, and 1/4 teaspoon salt in medium bowl until well blended. melt butter in a medium skillet over medium heat. when foam subsides, add eggs and stir 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.
Ask a question about this steparrange 2 baguette slices on each of 2 plates. spoon scrambled eggs atop toasts. sprinkle with salt and pepper. garnish with whole chives, if desired.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
