Ricotta Scrambled Eggs with Berries and Rye Toast

These soft scrambled eggs with a creamy dose of ricotta cheese are my new favorite breakfast obsession. I have taken to making these eggs several times a week for breakfast but they are also a perfect impromptu dinner when you don’t feel much like cooking. Cooking the eggs at a high heat while stirring constantly results in soft curds that are made all the more luxurious with the addition of creamy ricotta cheese. It takes mere minutes to make, giving you a restaurant quality breakfast even on busy weekday mornings. I like to serve the eggs alongside berries and toasted rye bread that is slathered with strawberry preserves. 

Ricotta Scrambled Eggs with Berries and Rye Toast

Serves 2


  • 4 eggs, whisked well and seasoned with Himalayan pink sea salt and pepper
  • ½ tablespoons butter
  • ¼ cup ricotta cheese
  • 1 tablespoon minced fresh chives
  • 1 cup mixed berries (I use strawberries, raspberries, blueberries, and blackberries)
  • 2 slices rye bread, toasted plus butter and preferred jam


  1. Melt butter over med-high heat in a small non-stick sauté pan. Once butter is melted, add whisked eggs and cook over med-high heat, stirring constantly, until eggs are just barely cooked. Remove pan from heat and quickly stir in ricotta cheese.
  2. Divide eggs between two plates and top with chives. Serve alongside fresh berries and toasted rye bread. 

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    • Glad to see you like it. Adding ricotta makes the fluffiest, creamiest scrambled eggs. It’s also great slathered on toasted bread with pears, honey, and cinnamon. Both are some of my favorite recipes for breakfast!


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