Name: Soft-Herb Scrambled Eggs on Lemon-Ricotta Sourdough with Spring Peas & Radish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Contemporary European / Brunch
Ingredients: 4 large large eggs; 2 tbsp whole milk (or cream); 2 tsp unsalted butter; 2 slices sourdough bread, each slice ~60 g; 4 tbsp whole-milk ricotta; 1 tsp lemon zest; 2/3 cup shelled fresh spring peas; 6 slices thin radish slices; 2 tsp fresh chives, finely chopped; 2 tsp extra-virgin olive oil

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