Scrambled eggs with ricotta and creamed corn

Scrambled eggs with ricotta and creamed corn
Scrambled eggs with ricotta and creamed corn 
Difficulty
Easy

Perfect for induction cooktops, this recipe requires constant stirring for a smooth, silky consistency.

Ingredients

4 eggs

1-2 tsp creamed corn

80ml cream

1 tsp parmesan per egg (4 tsp)

salt

white pepper

extra virgin olive oil

25-30g of butter

100g ricotta cheese

chives

ground black pepper

small pinch of truffle salt

Method

Place 4 eggs into a bowl and use a fork to cut the egg whites instead of mixing

Add creamed corn and stir in

Add cream whilst continuously mixing

Add parmesan and mix

Add a small pinch of salt and white pepper and mix

Set a low heat on your cooktop

Add a small amount of olive oil to the pan. Also add butter and melt together

Place eggs into pan

Use a spatula to continuously stir the eggs, then take off the heat when cooked to your desired texture

Add ricotta cheese and gently stir

Place eggs on to serving dish and garnish with chives, add a small amount of ground black pepper

Finally, if desired, add a small amount of truffle salt