Ricotta Scrambled

Eggs and cheese. I mean, how can you go wrong? It's one of life's best pairings (up there with peanut butter and chocolate, beer and pizza, Sonny and Cher), and this morning, I indulged by not only making my new favorite style of scrambled eggs. Oh, no, we took it up a notch and added some nitrate-free,antibiotic-free, uncured bacon from Whole Foods.

While I toyed with the idea of frying the bacon, then chopping it and adding it to an egg and chive mixture, I ultimately decided to serve them separately. No cream or milk is added to the eggs, simply whisk them with chopped chives, salt and pepper, and cook slowly over medium heat. When they start to solidify, about a minute or two before you'd take them off the stove, throw a few dollops of ricotta cheese in. Don't mix the eggs, simply fold the cheese in, so that you still have noticeable lumps of ricotta. The idea is to be able to taste the ricotta in any given bite, but not have it be so subtle as to seem indiscernible. Got that!?

Serve with toasted country bread and some fruit salad, accompanied by Manu Chao, Liquits, Julieta Venegas and Cafe Tacvba.