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Scrambled Eggs with Ricotta & Creamed Corn

A perfect and easy dish to whip up for the family!


  • 4 eggs

  • 1-2 teaspoons creamed corn

  • 80ml cream

  • 4 tsp grated parmesan cheese

  • pinch of salt & pepper

  • 1 tsp extra virgin olive oil

  • 25g butter

  • 100 grams ricotta cheese

  • chives to garnish

  • pinch truffle salt (optional)


  • 1.

    Crack four eggs into a bowl and cut the egg yolks with a fork, don’t whisk.

  • 2.

    Add 1-2 tsp creamed corn, cream and parmesan cheese. Season with salt.

  • 3.

    Heat the pan with olive oil and butter.

  • 4.

    Add eggs and gently stir with spatula.

  • 5.

    Once the eggs begin to scramble, remove them from the heat and add ricotta.

  • To Serve:

  • 1.

    Portion onto plates and garnish with chives. Season with truffle salt.

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