SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO

Soft Scrambled Eggs with Parmigiano Reggiano image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 5

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

Steps:

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.