Eggs Scrambled With Parmesan and Rosemary

(from saymyname’s recipe box)

Source: Marie Simmons

Serves 2 people

Categories: Breakfast, Eggs

Ingredients

  • 4 -6 large eggs
  • 1/2 cup chopped parmigiano-reggiano cheese (chopped into small pieces, not grated)
  • 2 tablespoons unsalted butter
  • 4 large slice crusty bread, toasted and buttered
  • 1/2 teaspoon chopped fresh rosemary
  • fresh ground black pepper

Directions

  1. Whisk eggs and cheese in a bowl until blended.

  2. Melt butter in a nonstick skillet over medium heat.

  3. When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.

  4. Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.

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