Herb Scrambled Eggs with Ricotta

This farmhouse-style breakfast is perfect for quiet, unhurried mornings. The soft scramble, flecked with herbs and enhanced with pillow-like ricotta cheese, is best served with a slice of toasted sourdough or golden fried potatoes, a cup of hot coffee and a crossword puzzle.

4 large eggs

1 teaspoon chives, finely chopped

1 teaspoon fresh oregano, finely chopped

1 teaspoon fresh basil, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

1/2 cup fresh ricotta

Toasted bread

Fresh parsley, chopped

Place eggs, chives, oregano, basil, salt and pepper in a medium bowl and whisk until well-beaten.

Melt butter in a medium skillet over medium heat until starting to foam. Add eggs to the pan and slowly stir with a silicone spatula, scraping from the edges toward the center. Continue stirring until eggs are mostly cooked but still soft, about 2 minutes. Remove from heat and stir in ricotta.

Spoon eggs over toasted bread and garnish with fresh parsely.