Sage Scrambled Eggs with Tomato and Ricotta on Ciabatta
I’ve adopted a more labor intensive way to make scrambled eggs that really pays off. In my uneducated opinion, there are 2 good ways to have creamy, fluffy scrambled eggs. One is to use cream. Here’s the other, healthier way that turns out almost as good as the cream version.
Ingredients (serves 2):
- 4 eggs
- 1/2 cup skim milk
- 2 tbsp chopped sage (optional, or use other herbs… chives are great)
Whisk everything together until it has formed bubbles. Heat a pan to medium-high with 2 tbsp oil or butter (I used butter with the sage), and once it’s warm add the eggs. Keep whisking, keeping the egg from sticking to the pan. It will slowly cook and change color, just keep whisking the eggs. You’ll eventually see pieces of scrambled egg start to form, which is where you stop whisking. Get a spatula and fold the eggs so none are stuck to the bottom. At this stage, you don’t want to move them around to much. Flip the eggs over to finish cooking through and then serve. I had these with fresh ciabatta, ricotta and slices of tomato.