Smoked Salmon & Chive Ricotta Scramble with Crispy Capers

Ricotta folded into eggs yields a soft, creamy scramble often linked to Italian brunch tables. Cold-smoked salmon and chives meet bright lemon zest, while quick-fried capers add a briny, crisp finish.

Serves 3

Estimate for one serving

• 480 cal
• 32g protein
• 18g carbs
• 31g fat
• 2g fiber

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Ingredients

• 9 large eggs
• 3/4 cup whole milk ricotta
• 6 oz cold-smoked salmon
• 1/3 cup finely sliced fresh chives
• 3 Tbsp capers
• 2 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 tsp fresh lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 3 slices (1 oz each) whole-grain sourdough bread

Instructions

1. 1Pat capers dry with paper towel. Heat olive oil in a small nonstick skillet over medium-high; fry capers 60–90 seconds until crisp. Drain on paper towel.
2. 2Toast sourdough slices until deep golden.
3. 3In a bowl, whisk eggs, ricotta, salt, pepper, and lemon zest until streaks of ricotta remain visible.
4. 4Melt butter in a large nonstick pan over medium-low. Add egg mixture and cook, gently folding every 15 seconds, until soft curds form but still glossy (about 4 minutes).
5. 5Remove from heat; fold in flaked smoked salmon and most of the chives.
6. 6Spoon scramble onto toasted sourdough, top with crispy capers and remaining chives. Serve immediately.