4 large eggs – gently whisked
½ cup ricotta cheese or softened cream cheese
2 tablespoons flat leaf parsley – medium chopped
1 tablespoon butter
Salt and grated black pepper to taste
In a small bowl, add 4 eggs and whisk. Add ½ cup ricotta or softened cream cheese and gently whisk so the cheese is distributed throughout the eggs. It’s okay if it’s a bit lumpy. In a small saute pan, melt 1 tablespoon butter and then add the egg mixture. Slowly scramble the eggs to the consistency that you prefer. Once eggs are cooked, remove from pan and place on top of a toasted and buttered slice of thick Italian or French bread. Sprinkle with additional chopped parsley and season with salt and pepper. You can vary this recipe by adding in finely chopped ham, crisp bacon bits or cooked breakfast sausage while scrambling the eggs.