Ingredients
Scale
Ingredients (Serves 2)
- 4 large eggs
- 2 tablespoons whole milk or cream (optional, for creamier eggs)
- 2 tablespoons unsalted butter
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper, to taste
- 4 slices of crusty artisanal bread (such as sourdough or ciabatta)
- Fresh basil or parsley (optional, for garnish)
Instructions
Instructions
- Prepare the Bread
- Lightly toast the bread slices until golden and crisp. Keep warm.
- Whisk the Eggs
- In a medium bowl, whisk together the eggs, milk or cream (if using), a pinch of salt, and a dash of black pepper until well combined.
- Cook the Eggs
- Heat a nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan.
- Pour the egg mixture into the pan and let it sit undisturbed for about 10-15 seconds until the edges begin to set.
- Using a spatula, gently push the eggs from the edges toward the center, forming soft folds. Repeat this process until the eggs are mostly cooked but still slightly runny.
- Add the Parmigiano-Reggiano
- Just before the eggs are fully set, sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the eggs. Fold gently to incorporate the cheese and allow it to melt slightly.
- Serve
- Transfer the scrambled eggs to plates and sprinkle the remaining Parmigiano-Reggiano on top.
- Garnish with fresh basil or parsley if desired. Serve immediately with the toasted bread on the side.
Notes
Optional Additions
- Add sautéed spinach or roasted tomatoes for extra flavor and nutrition.
- Drizzle a little truffle oil for an indulgent touch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
