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Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

I had some leftover ricotta from when I made lasagna so I figured why not use it for breakfast. Can you think of a better way to start off your day than eating Ricotta cheese? I can't, well maybe if a bloody mary is involved, or some Bailey's in my coffee. I'll move onto the recipe, which my husband now asks for every weekend morning. Don't let him know that it's so quick and easy I could make it during the week.

1-2 teaspoons butter
4 eggs
1 teaspoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup ricotta cheese
2 slices of toast
chives, chopped

Melt butter over medium heat in stovetop pan. Meanwhile beat together eggs, milk, salt, and pepper. Pour eggs into pan once butter is melted. Let set for 1/2 minute to a minute until eggs begin to set. Then stir around until eggs are no longer runny, about 3 minutes. Remove eggs from heat and stir in ricotta.

Spoon eggs and ricotta mixture onto toast and garnish with chives. 

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