The best thing about scrambled eggs is that you can cook for as
few or as many people as you like and they’ll be fine.
Apart from adding some lovely creamy cheesiness, the ricotta
makes a massive difference to the texture of your eggs. So even
if you overcook them a little they’ll still be moist and soft.
Creamed corn is the secret ingredient in these eggs. If you’re not
into corn, you could always serve it without or take it to a new
level with some crab meat or cooked prawns.
2 tablespoons butter
4 free range eggs, lighly whisked with a fork
4 tablespoons canned creamed corn
large handful parmesan cheese, grated
4 tablespoons ricotta
Melt butter in a small saucepan over a medium heat.
Add eggs, corn and parmesan and cook, stirring almost
constantly until the eggs are clumpy and still a bit fluid or until
cooked to your liking. Remove from the heat.
Stir through ricotta and serve with toast and a green salad.
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