When we were trapped in Paris (that’s me above – the blondie), we were ravenous one morning after spending a couple of frustrating days in the Paris airport. We went downstairs in the hotel where they served breakfast. This hotel was very practical, about a stone’s throw away from the airport, so expected to find a continental breakfast only slightly better than one you’d find at a Best Western in the U.S. Boy, were we wrong. We were met with the most wonderful culinary experience we’ve ever encountered for breakfast… and it was self-serve. We’re telling you – they really know what to do with food in Paris.
But, let’s get to our point: we had scrambled eggs unlike any we’d experienced before. They were… creamy. Creamy and rich and so delicious. When we got home, we googled “how to make scrambled eggs like the French” and practiced making eggs with the hopes of achieving the magnificence we’d experienced in Paris. We came upon this recipe, and it is simply glorious. You see, we’d only ever had scrambled eggs the same way: miserably overcooked. We grew up cranking the heat, adding our beaten eggs to a really hot frying pan (you know, where the teflon was starting to peel off), and cooking them till they looked dry and started smelling like… well, over-cooked eggs, and were the consistency of rubber. Sound familiar? This method results in super gross eggs. Here’s the secret: eggs need more time and attention than that. They need low heat, constant stirring, and to be removed from the heat BEFORE they are done and still glisten. Trust us here. They continue to cook after being removed from the heat. They may look too “slimy” to you still, but just give them a chance. They will be creamy and perfect and taste the way they are supposed to.
You know those nights when you’ve gone out to lunch and you aren’t super hungry at dinner but you still need to provide some sort of sustenance for your family? You don’t have the time or energy to make a big, full-on meal but you want to make something healthy and with very few ingredients. This is your recipe. This scrambled egg dish seems very fancy with it’s elegant looking broccolini, ricotta, parmesan and crusty bread, but it’s on the table in 20 and is only 335 calories per serving – those are impressive numbers. Enjoy.
Tip (unsponsored): These eggs are so satisfying when scooped onto your crusty bread (we toast ours in the oven). We just love the peasant bread at Costco, as it reminds us of Europe. It is the perfect bread for these eggs, but you can use any crusty bread or toast that you love. Throw some roma tomatoes on the grill for an added flavor bonus.
Have your children help you cut the broccolini into bite-size pieces (with supervision) and sprinkle the end dish with parmesan. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Eggs are a good for B vitamins, which help you have a healthy metabolism and weight.
- Broccolini has lots of potassium, which helps keep your nervous system healthy.
- Ricotta cheese is a good source of phosphorus, which helps you have energy.
Since we were talking about how wonderful the scrambled eggs are in France, let’s learn a few things about France and it’s people:
- Most kids in France go to state-run daycares because their mothers work.
- French onion soup really is a traditional soup made with beef broth and topped with toast with melted cheese.
- There are hundreds of kinds of cheese made in France, and they eat much more cheese than we do in the U.S.
Adapted from: Scrambled Eggs with Ricotta and Broccolini
- 3 tablespoons extra-virgin olive oil
- 1 large bunch broccolini, roughly chopped
- Kosher salt and freshly ground pepper
- 8 large eggs, beaten
- ⅓ cup ricotta cheese
- ¼ cup grated parmesan cheese
- Crusty bread, for serving
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, ½ teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3-4 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread.
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