Tetsuya scrambled eggs

2 Tbsp butter

4 Tbsp creamed corn

4 eggs, lightly beaten

Large handful of grated Parmesan

4 Tbsp fresh ricotta

Melt butter in a small saucepan over a medium heat.
Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.
Stir through ricotta and serve with toast and a green salad.