Friday, May 20, 2011

the perfect spring lunch

as i was walking the garden yesterday i realized how hungry i was and how much food there was to be eaten right in my own back yard. the chives are blooming and caught my eye. in i went for a pair of scissors for a snipping.

next i headed to the chicken coop to find a few eggs. i thanked our hen

and then grabbed a basket and cut some salad greens.

then off to find some strawberries for dessert.

the perfect spring lunch.

and how satisfying to know that it came from just a few steps away.

soft scrambled eggs with ricotta and chives

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon coarse salt
1 tablespoon butter
1/2 cup fresh ricotta cheese (room temperature)
2 slices whole grain bread or whole grain baguette slices, lightly toasted and buttered
whole chives (optional)

whisk eggs, chopped chives, and 1/4 teaspoon salt in medium bowl until well blended. melt butter in skillet over medium heat. add eggs and stir until eggs are almost cooked but still runny in parts. remove from heat. add ricotta and stir just until incorporated.
arrange toasts or baguette slices on plate. spoon scrambled eggs atop toasts. sprinkle with more salt and pepper. garnish with whole chives.


  1. this is amazing. made me smile a lot.

  2. Mmmm delicious! And a beautiful lunch as well.

  3. This dish looks wonderfully simple and nourishing...I love ricotta and have never thought to add it to scrambled eggs! Who knew?!