Eggs with fresh Ricotta and Chives

Published 04/29 2008 06:09AM

Updated 05/12 2010 04:02PM

Eggs with fresh Ricotta and chives
4 large eggs
1 tablespoon fresh chives chopped
1 tablespoon butter
salt and pepper to taste
1/2 cup ricotta cheese
4 each whole grain toast  slices
hollandaise mix (made by directions)
Whisk eggs, chives and salt and pepper together.  Melt butter in skillet
over medium heat.
Add eggs and cook until slightly runny.  Remove from heat and add ricotta and stir. 
Do not over mix but leave enough so you see clumps. 

Arrange toast slices on plate and top with eggs.
Top with hollandaise and garnish.  Serve immediately.

Courtesy of Franklin Dye


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