Brunch for Mother’s Day

This Mother’s Day, surprise Mom with breakfast in bed! Serve with a mimosa or coffee and fresh fruit. She deserves it!

Soft Scrambled Eggs with Fresh Ricotta and Chives on Toast

The fresh ricotta in this recipe adds an amazingly creamy and luxurious texture to the eggs! A perfect compliment to our crispy and soft toast!

Yields 4 servings

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese
4 1/3- to 1/2-inch-thick slices of Sadie Rose multigrain or country french bread, lightly toasted and buttered
Whole chives (optional)

Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.

Arrange 2 toasts on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.

Photo and Recipe adapted from