Ricotta and Brie Scrambled Eggs

I am away next week in Azores, so there will be no posts, but check out my Instagram for photos of my travels.

Confabulation is my new favourite word. I only learned it recently when I read The Confabulist by Steven Galloway. I have a terrible memory, so over the past few days I was wondering if those childhood moments that I go back to over and over again, those almost-forgotten smells, the faded colours, fleeting association are real. I swear I remember baking my first cookies at the age of six. I can picture opening the oven door; I can see myself being scared to light a match; I hear the sound the gas made when it lit; I can see the colour of the flames. My mom said it never happened. Is it just her forgetting something since it was so long ago or is it my confabulation?

Confabulation (verb: confabulate) is a memory disturbance, defined as the production of fabricated, distorted or misinterpreted memories about oneself or the world, without the conscious intention to deceive. Confabulation is distinguished from lying as there is no intent to deceive and the person is unaware the information is false.

I remember dinner parties when I was little. I see my mom dicing and slicing and stirring and cooking. I remember the dishes, textures, table arrangements. I remember the anticipation of sitting down to eat all those rare and special creations. But I don't remember many everyday dinners. The ones that are stuck in my mind are what is considered to be breakfast in North America. We had crepes, pancakes and eggs for dinner more often than for breakfast (or is it another false memory distorted by decades of new experiences?).

On occasion those memories flicker in my head and I start longing to have eggs for dinner. This recipe is one of those. I came home late after work and my husband was away for the evening. I wanted something warm, savoury, and comforting. Something easy and quick. These Ricotta and Brie Scrambled Eggs satisfied all those criteria. Ricotta provided body for the eggs and gave them some bulk. Brie, melted into the curds, added saltiness and sharpness. Fresh summery dill cut through the creaminess of the melted cheese and brightened up the flavour. These eggs were done in under five minutes, so they'd be perfect for a quick workday breakfast too. I always rush in the mornings, but wouldn't it be great to be able to take a moment and sit? Just spend five minutes before the beginning of another rush day to pause, reflect, and make memories.

Ricotta and Brie Scrambled Eggs - easy and quick breakfast or even dinner. Bright flavour of dill, saltiness of brie and creamy ricotta make these eggs delicious and special

Ricotta and Brie Scrambled Eggs

1 serving

Butter - 1 teaspoon
Eggs - 2 large
Ricotta - 1 tablespoon
Brie, rinds removed, roughly chopped - 25 g (about 1 or 1 1/2 tablespoons)
Dill - 5 g (about 4 sprigs without stalks)
  • In a small pan melt the butter on medium-low heat.
  • Add the eggs and start mixing them with a spatula. Since the heat is medium-low, the eggs won't cook too fast.
  • Add the ricotta, mix it in and cook for about 3 minutes, constantly mixing, so that the eggs won't get too hard.
  • Add Brie, mix it in until it's starting to melt.
  • Add the dill, mix and serve.


- I like my scrambled eggs creamy, so I always cook them on medium-low or sometimes even low heat and mix constantly. This way big thick curds do not form, instead the eggs have a consistency that is closer to a thick sauce that started to curdle. If you prefer a more traditional scrambled eggs texture, then by all means cook them the way you like best.

Ricotta and Brie Scrambled Eggs - easy and quick breakfast or even dinner. Bright flavour of dill, saltiness of brie and creamy ricotta make these eggs delicious and special
Posted on November 19, 2015 and filed under Recipe.


Today I am not going describe some cute story about my life. Today there will be no words about easy and delicious food. Today there's no recipe.

Dozens of sites and seminars tell us how to run a successful blog, how to get readers. Post constantly and consistently, they say. Don't post content that is out of character for the blog, they preach. But today I am breaking these rules. Today I can't worry about the number of visitors. Today I feel helpless.

On Friday I left the subway after work, got into my car, and turned on the radio. The constant droning of 680 news radio station was comforting and familiar. It took me about five minutes to register what they were saying. Paris. Bombing. Attacks. Just as my mind started to awake and comprehend the situation, the radio went into a commercial break. It felt jarring listening to someone trying to cheerfully sell me a car while Paris was hurting. The commercial was over and I finally knew what happened. Again, just like many other times, I felt shocked. Shocked at the events, at how easily human life was traded in this big pointless game by so many people. I had tears in my eyes.

I remember a few months ago I was talking to my mom. She told me about some act of terror that happened in Russia. Dozens were killed. Yet, that event, just like many others, went virtually unnoticed by the twitter universe and as such was not publicized. Just like the Beirut bombing that happened a day before Paris that I did not know about. I sat helplessly at the kitchen table then and complained out loud about the world and where we were headed. My husband's response surprised me. " Actually," he said, "we live in the most peaceful and prosperous time." He proceeded to explain how with the official and organized countries and democracies there are fewer wars and casualties. How there's less violence in families and on the streets. How capital punishment is not common anymore. How with the advances in science and medicine there's less suffering and people live longer. For a moment I felt better.

We are caught like flies in the world wide web. The net of information connects us and makes knowledge instantaneous. A few clicks of a virtual keyboard let us know of something happening on the other end of the world. By a random stroke of luck (or not) an event may (or not) grow on twitter into an avalanche of news that enters our lives and our hearts in a matter of minutes. The wonder of the Internet - so beautiful and so painful. Stop the world, I want to get off.

I don't pray, but if I were I would not pray for Paris. I would not even pray for the world. I'd pray for humanity. I am not going to be original and I won't say anything profound, just... Imagine all the people living life in peace...

Posted on November 16, 2015 and filed under Personal.

Ricotta and Pumpkin Waffles

I have about a dozen kitchen appliances. There are common ones such as toaster, electric kettle, mixers, and food processors, also more exotic ones like T-Fal ActiFry. I have a few cookers too: Rice cooker (used regularly); slow cooker (new addition to my kitchen). And there are also various makers: Popcorn maker (rarely used, I prefer old fashion popcorn made on the stove); ice cream maker (used maybe once a year in the summer); espresso maker (Nespresso is used daily and sometimes twice daily) and waffle maker. 

I bought my waffle maker five years ago. I was not sure I needed it and I did not use it often for the first few years. Now I cannot imagine not having it. I don't use daily or even weekly, but I make waffles regularly. I find that making waffles is easier than pancakes (less watching and flipping). Also, I still have the childhood excitement of having waffles. For some reasons waffles just seem much more festive than pancakes. I always use pancake batter for waffles even though I read that waffles usually have a lot more oil or butter in them. I don't think there's any difference in taste whether there's a table spoon of butter or a whole stick added to the recipe, so why not save some calories?

Most of the time I make my Yogurt Waffles, on occasion I indulge in Banana Bread Waffles, in the winter I make Gingerbread Waffles that I always mix on the go, so there's no definite recipe (yet), but out of all my waffle experiments, I have never added ricotta into the batter before. This time, however, I decided to adapt my Pumpkin-Ricotta Pancake recipe and make waffles. The result was incredible.

Ricotta and Pumpkin Waffles - comforting spiced waffles, perfect for cool autumn or winter morning

Pumpkin melted into the batter and ricotta gave the pancakes a very milky and slightly tangy flavour. Crisp edges provided a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves made the waffles comforting and familiar. Even with only two tablespoons of sugar, I did not eat the waffles with maple syrup as there was enough sweetness and I wanted to savour them just as they were.

Ricotta and Pumpkin Waffles 

Milk - 1/2 cup
Pumpkin puree - 1/2 cup
Ricotta - 1/2 cup
Greek yogurt - 1/2 cup
Cinnamon - 1 teaspoon
Ginger - 1/8 teaspoon
Cloves - 1/8 teaspoon
Vanilla extract - 1/2 teaspoon
Eggs - 2 large
Brown sugar - 2 tablespoons
Baking powder - 1 1/2 teaspoon
Flour - 1 cup
Oil for the waffle maker
  • In a large bowl, combine the milk, pumpkin puree, ricotta, and greek yogurt. Whisk well.
  • Add the spices, eggs, sugar and mix until well incorporated.
  • Add the baking powder, flour and mix just until flour disappears. Don't over mix. It will be lumpy.
  • Make waffles according to the waffle maker instructions.
Ricotta and Pumpkin Waffles - comforting spiced waffles, perfect for cool autumn or winter morning
Posted on November 12, 2015 and filed under Recipe.