For my weekday breakfasts, I want an easy bite that still feels indulgent. Custardy soft-scrambled eggs, creamy ricotta, and tangy chives (inspired by the Ships Biscuit at Saltie in Williamsburg, Brooklyn) on good bread comes together in just minutes, and provides me with a moment of calm before I plunge into the day ahead. If I have time -- or have planned ahead -- I like to make my own ricotta (here’s an excellent recipe: http://food52.com/recipes/11403-creamy-homemade-ricotta). If not, I use the luscious ricotta from Salvatore Bklyn. I share recipes using locally made goods (like this ricotta) over at thelocalfridge.com.

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