Soft scrambled eggs with pesto and fresh ricotta from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 646) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lils74 on March 13, 2022

    I don't have this book but really wanted to try this recipe: found these two online that seem to originate from the NYT. https://www.seattlepi.com/lifestyle/food/article/Cook-It-Soft-Scrambled-Eggs-with-Pesto-and-Fresh-1253256.php https://www.tfrecipes.com/soft-scrambled-eggs-with-pesto-and-fresh-ricotta/

  • Melanie on February 23, 2012

    p646. Oh yum! Made pesto with one bunch basil, two cloves garlic, oil and pine nuts. I was very sad when my breakfast was finished... very much a cafe style breakfast dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.