This is a very simple recipe, but the use of Parmesan cubes rather than grated Parmesan makes a big difference.

Scrambled Eggs with Parmesan and Rosemary

From The Good Egg by Marie Simmons

Ingredients

• 1 tsp. unsalted butter
• 6 large eggs
• 1/2 c. cubed Parmesan (~5mm cubes)
• 1/2 tsp. chopped fresh rosemary¹
• 1/8 tsp. black peppercorns, ground
• buttered toast, to serve

Directions

1. Melt the butter over medium heat.
2. Beat the eggs with the cheese and pour into hot pan.
3. Reduce heat to medium-low and cook, stirring gently, until eggs are just set.
4. Mix in rosemary and pepper and serve with buttered toast.

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¹ I didn't have any fresh rosemary, so I used 1/4 tsp. of dried. But fresh would have been much better. ^Back