Project 5: Ricotta and Chive Scrambled Eggs

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Ricotta and Chive Scrambled Egg Recipe, Eat Life FCI - The French Culinary Institute's Level 5 project

Yield: Makes 8 servings

16 large eggs
3 oz chopped fresh chives
2 teaspoon fleur de sel or coarse kosher
salt to taste
4 oz butter
2 cup fresh ricotta cheese*
16 1/3- to 1/2-inch-thick slices whole
grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)

Fruit Salad
1 cantaloupe melon
1 box fresh blueberries
1 box fresh strawberry


Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible. Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.

Fruit/Melon Salad: Arrange sliced strawberry’s and blueberries with a wedge of Cantelope at the top of the plate.


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