Good morning! I can’t believe it’s already been a week since I was in Sicily, munching away on freshly baked Sicilian croissants filled with ‘crema’ or ‘marmellata di albicocche’ (vanilla cream or apricot jam)…
This morning’s breakfast was a bit healthier though and inspired by the fresh creamy ricotta we had for lunch last Saturday. So I made scrambled eggs on toast with ricotta and a fresh baby spinach salad on the side. And it was quite as yum as it sounds! Ready for cooking?
- 2 medium eggs
- Splash of milk (optional)
- Salt & pepper
- 3-4 tablespoons fresh ricotta
- 2 slices of fresh bread, cut diagonally
- Handful baby spinach leaves, washed and stems taken off
- 1/4 avocado, peeled and sliced
- 5 radishes, washed and halved
- Few sprigs of chives (optional)
Break your eggs in a bowl and add in salt & pepper and the splash of milk. (I like the slight fluffiness the additional milk gives the eggs). On a plate, add the baby spinach, radishes and avocado. If you like you can drizzle over some olive oil and add some pepper. Toast your bread and add the crispy loaf next the baby spinach on your plate.
Heat a non stick pan over a medium heat, and add your eggs. Slowly stir your eggs around in the pan, till set and fluffy. At this point, I stirred in some of the ricotta, but left most of it aside the toast. Place the eggs on the toast, and add the sprigs of chives to the remainder of the ricotta. Serve while hot and enjoy!