Fluffy Herb Ricotta Eggs + Scone Shop Scones
Did you know that September is better breakfast month?!
Turns out it is! It seems to me like people are in two camps when it comes to breakfast, those that aren’t really into that early morning meal and those who are very much into eating to start their day. My husband is the former, often forcibly eating a banana for breakfast. While I am all about breakfast, usually eating a bowl of oatmeal with peanut butter and fruit to avoid getting “hangry,” if you know what I mean.
Regardless of which camp you fall into, I think we could all use some inspiration to liven up our breakfasts, and when better to do that than during better breakfast month.
I teamed up with Fielding from The Scone Shop to bring you this sweet and savory breakfast combo. I for one prefer a bit of sweet and a bit of savory with my breakfast, plus this breakfast will fill you up and keep you full.
The eggs are light and fluffy with the addition of ricotta cheese, one of my favorite preparations since I was a kid. If you’ve never added ricotta to your eggs you have been missing out. Instead of the milk or cream that many people add to scrambled eggs, the cheese makes for the fluffiest, richest texture, and the herbs add a little extra burst of flavor. The soft, creamy eggs are the perfect compliment to freshly baked scones, complete with an almost crunchy exterior and warm, soft inside.
We tried the cinnamon chip scones, the butterscotch chocolate chip scones, and the cranberry orange scones. We loved them all but the cranberry orange won our hearts and the citrus paired great with the herbs in the eggs. The scones are so easy to prepare. You grab them frozen from the grocery store and pop them in the oven for 15 minutes. The eggs can be whipped up in that time and before you know it you have an incredible week day meal.
Though the ricotta eggs and scones are so good, they’re weekend brunch worthy too!
This post was sponsored by The Scone Shop. Visit their site to find out where to purchase. All text and opinions are my own. Thank you for supporting the brands that support The Mexitalian.
- 4 eggs
- ½ t olive oil
- ¼ c fresh ricotta cheese
- 3 T fresh basil, chopped
- 1 T fresh rosemary, chopped
- 1 t salt
- ½ t ground pepper
- Heat the olive oil in a medium skillet on medium-low heat.
- Beat the eggs and fresh ricotta until smooth, using a fork to break up any chunks of the cheese.
- Add the eggs to the skillet, slowly stirring around the edges with a spatula to gently scramble.
- When the eggs have almost cooked through, about 3 minutes, gently fold in the herbs, salt, and pepper. Cook for 30 seconds to one minute longer, then remove from heat.
- Serve immediately with scones on the side.