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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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