Soft Scrambled Eggs With Pesto and Fresh Ricotta

1. 1

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

2. 2

   Beat eggs with salt, pepper and, if using, Parmesan cheese.

3. 3

   Pour eggs into pan, swirl and turn heat to low.

4. 4

   Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.

5. 5

   Remove pan from heat and drizzle pesto on eggs.

6. 6

   Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks.

7. 7

   Scatter ricotta on eggs and drizzle with more pesto if desired.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.