4 slices crusty sourdough bread, lightly toasted
1 c. whole milk ricotta
zest of 1 lemon
4 large eggs
1 t. butter
1t. fresh chives, minced
4 whole chives for garnish
6 oz. smoked salmon, thinly sliced
1 T capers, drained
coarse kosher salt
In a small bowl whip ricotta, a pinch of salt and lemon zest together and set aside.
Prepare scrambled eggs by whisking together the eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat a medium skillet over medium-high heat. Add butter to pan. When melted, add eggs and stir with spatula until eggs are cooked and no longer liquid. Add minced chives to eggs and set aside.
To assemble, place bread slices on a platter. Spread a heaping tablespoon of ricotta mixture on the bread. Add scrambled eggs, then top with 2 slices of smoked salmon.
Serve tartines on a platter, warm, garnished with capers and fresh sprigs of chive.
Laroche le Petit Chardonnay.
Eddie’s Recipe Tip:
