Ricotta Scrambled Egg Bruschetta Recipe

Ricotta Scrambled Egg Bruschetta Recipe
Ricotta Scrambled Egg Bruschetta Recipe photo by Eggland's Best®
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Ricotta Scrambled Egg Bruschetta Recipe

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Light and easy, this EB scrambled egg bruschetta is perfect for breakfast on-the-go! Recipe provided by Eggland's Best®.
MAKES:
1 servings
TOTAL TIME:
Prep: 2min. Cook: 5min.
MAKES:
1 servings
TOTAL TIME:
Prep: 2min. Cook: 5min.

Ingredients

  • 1 Eggland's Best egg (large)
  • 2 tablespoons ricotta
  • salt and pepper to taste
  • 1/4 cup arugula
  • 1 slice italian bread
  • drizzle with olive oil

Directions

Toast 1 slice of Italian bread.
Meanwhile, beat egg in a medium bowl with salt and pepper until blended.
Heat a butter in a small nonstick skillet over medium heat until hot.
Pour in egg mixture and lower heat. As eggs begin to set, gently pull eggs across the pan with a spatula.
Take your toasted piece of Italian bread and spread 2 tablespoons of ricotta across it evenly.
Add arugula and top with scrambled eggs.
Lightly drizzle with olive oil and enjoy! Yield: 1 serving
Originally published as Ricotta Scrambled Egg Bruschetta in Eggland's Best 2015

  • 1 Eggland's Best egg (large)
  • 2 tablespoons ricotta
  • salt and pepper to taste
  • 1/4 cup arugula
  • 1 slice italian bread
  • drizzle with olive oil
  1. Toast 1 slice of Italian bread.
  2. Meanwhile, beat egg in a medium bowl with salt and pepper until blended.
  3. Heat a butter in a small nonstick skillet over medium heat until hot.
  4. Pour in egg mixture and lower heat. As eggs begin to set, gently pull eggs across the pan with a spatula.
  5. Take your toasted piece of Italian bread and spread 2 tablespoons of ricotta across it evenly.
  6. Add arugula and top with scrambled eggs.
  7. Lightly drizzle with olive oil and enjoy! Yield: 1 serving
Originally published as Ricotta Scrambled Egg Bruschetta in Eggland's Best 2015

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