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Ricotta'd Eggs with Crispy Proscuitto & Peas

I am a sucker for scrambled eggs. Fresh, organic free-range eggs are so full of flavour on their own, but for an extra twist, try adding a combination of ingredients such as peas, crispy proscuitto pieces and ricotta.

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  • Ingredients for the ricotta

  • 1 Litre Full-cream milk

  • 1-2 Lemons, juiced

  • Pinch grated nutmeg

  • 1/2 tsp chopped thyme

  • Extra Virgin Olive Oil

  • Ingredients for the scrambled eggs

  • 2 tbsp ricotta

  • 3 free-range eggs

  • 2 tbsp peas

  • 2 tbsp proscuitto, diced

  • Squeeze of lemon juice

  • Salt/Pepper

  • Pinch chopped parsley


  • 1.

    To make the ricotta

  • 2.

    You will need to bring a litre of full-cream milk to the boil in a saucepan. Once it has started to boil, remove from the heat for 30 seconds. Repeat this 2 more times. Now leave off of the heat and add the juice of 1-2 lemons, stirring continuously with a wooden spoon. The milk will look like it is about to curdle. Continue to stir until the milk starts to "clot" This process is actually seperating the curd (the solids) from the whey (the liquid). Strain the liquid off using a seive and retain the solids, the ricotta. Now you can add some fresh thyme leaves, a drizzle of olive oil, and grated nutmeg.

  • 3.

    There are other, more technical ways but I find this the easiest.

  • 4.

    To make the scrambled eggs, simply lightly beat 3 eggs in a bowl.

  • 5.

    Heat a small frying pan and add the finely diced proscuitto, allow to crisp.

  • 6.

    Now add the peas, frozen is ok.

  • 7.

    Add the eggs and ricotta.

  • 8.

    Season well with salt and pepper.

  • 9.

    Add a squeeae of lemon juice and chopped parsley.

  • 10.

    I like to serve with thick cut sourdough toast.

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