Scrambled Eggs with Ricotta, Goat Cheese and Chives

I seem to be on a bit of a brunch binge right now, but really, I was reminded last Friday of this recipe as we visited our friend Jeanne and had a lovely dinner in her beautiful porch (which we did this shot in) surrounded by the tree tops. What a place! She was kind enough to let us use her property for the shoot and I'll be posting more recipes and pics over the next few days. Yes, we always eat the edible props - it's how I pay my crew! I saw this technique of incorporating soft cheese into eggs in an old cookbook a few years ago....frequent practice in Italy.

8 Large Eggs (organic)
3 Ounces Montrachet Goat Cheese
1/4 Cup Ricotta cheese
6 Tablespoons Butter (melted and divided)
2 tablespoons Chives (finely chopped)
Salt & Pepper

Combine the eggs, goat cheese, ricotta, and 3 Tablespoons of the butter in a large bowl and whisk together until all cheese is incorporated and mixture is a lemony yellow.

Working over another bowl, pour mixture into a fine mesh strainer and push through by using the back of a wooden spoon. (This will take some time but is critical to the final texture of eggs). Stir in Chives and salt and pepper to taste.

Put remaining butter in a non-stick saute' pan or well seasoned omelette style pan and heat over medium to medium high heat. Add egg mixture as soon as frothing of the butter subsides. Scramble the eggs until set but not dry.