INGREDIENTS: 4 eggs, whole 2 tablespoons butter, room temperature 2 tablespoons Mascarpone cheese 1 tablespoon chives, fresh and chopped Salt and pepper – fresh ground, to taste DIRECTIONS: Cook eggs in pot of simmering water for 7 minutes, remove from the heat and leave in warm water for 5 more minutes.
Place eggs in cold water and rinse quickly under cold water and peel. Chop the rinsed eggs and divide between two bowls.
Add chives, ricotta, and butter and stir well to combine. Season with salt and pepper before serving. Cooking time: 10 minutes Servings: 2