Recipe courtesy of Marc Murphy

Soft Scrambled Eggs with Parmigiano Reggiano

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 1 serving
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Ingredients

1/4 ounce (1/2 tablespoon) unsalted butter

3 large eggs

Kosher salt and freshly ground black pepper

1 slice country bread, toasted

Freshly grated Parmigiano-Reggiano, for serving

Directions

  1. Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
  2. Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
  3. Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano. 
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