Recipe courtesy of Marc Murphy
Soft Scrambled Eggs with Parmigiano Reggiano
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 91
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 144
- Sodium
- 111
- Total: 15 min
- Active: 10 min
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
- 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.
- 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.
- Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.