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Ricotta and Brie Scrambled Eggs

Published: November 19, 2015 | Last updated: March 5, 2019 8 Comments

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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

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.

Comments

– 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.

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Filed Under: Breakfast, Cheese, Recipe, Vegetarian Tagged With: Eggs, Ricotta

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Comments

  1. La Cuisine d'Helene says

    November 27, 2015 at 2:29 pm

    What a great idea to mix these 2 cheeses with scrambled eggs. Have a wonderful trip!

    Reply
    • Imagelicious says

      November 27, 2015 at 10:02 pm

      Thank you! The trip has been amazing, and I am glad to be going home tomorrow!

      Reply
  2. Isabelle @ Crumb says

    November 23, 2015 at 4:51 am

    Breakfast for dinner is one of my very favourite things to make when I’ve had a crappy day, and these eggs look like they’d be right up my alley. I usually go for a dryer texture, but I think the creamy, custardy low-temperature approach is just right to let the creaminess of the ricotta and brie shine through.

    Reply
    • Imagelicious says

      November 27, 2015 at 10:01 pm

      I also prefer dryer scrambled eggs but you are correct and the cheese called for a creamier texture. I always forget about breakfast for dinner, but when I do it, I keep thinking that I should make this kind of dinner more often.

      Reply
  3. Outinvancouver says

    November 20, 2015 at 9:26 pm

    Wow! This sounds pretty damn amazing. Think I got a new favourite breakfast recipe. Thanks for sharing!

    Reply
    • Imagelicious says

      November 27, 2015 at 9:59 pm

      I hope you tried it!!

      Reply
  4. Peter @ Feed Your Soul Too says

    November 20, 2015 at 2:24 pm

    Love the ingredients and the look of this dish.

    Reply
    • Imagelicious says

      November 20, 2015 at 3:04 pm

      Thank you so much, Peter! It’s really easy, but special at he same time

      Reply

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Hi, I'm Julia and I love cooking simple, easy, and healthy meals. My favourite meal of the day is breakfast so you'll see many pancakes. Cooking and baking shouldn't be complicated, let me show you how.

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