afoona
Scrambled Eggs with Parmesan on Toasted Brioche
vegetables

Scrambled Eggs with Parmesan on Toasted Brioche

Creamy eggs cooked slowly over low heat, under a snowfall of grated Parmesan on a slice of brioche toasted in butter. A weekend breakfast ready in ten minutes.

⏱ 15 min🍽 2 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Beat the eggs in a bowl with the cream and salt.
    Bowl
  2. 2
    Toast the brioche slices in the butter in a skillet, 2 minutes per side, and place on plates.
    StoveFrying pan
  3. 3
    Heat the butter in a skillet over medium-low heat, until it melts.
    ⚙ Pan-fryingStoveFrying pan
  4. 4
    Pour the eggs into the skillet and leave for 20 seconds without stirring.
  5. 5
    Stir slowly with a spatula, in wide strokes from the edges to the center, until the eggs are set but still moist and soft.
    StoveSilicone spatula
    💡Low heat and patience: eggs that cook slowly stay in soft, creamy curds, while over high heat they dry out and weep water.
  6. 6
    Take off the heat: the eggs keep setting in the heat of the pan.
  7. 7
    Fold in a third of the parmesan and pile the eggs on the brioche slices.
  8. 8
    Sprinkle the rest of the parmesan and the black pepper on top and serve with the lettuce leaves tossed with the lemon juice and olive oil.
572calories
26 gprotein
19 gcarbs
44 gfat
● protein 18%● carbs 13%● fat 69%

Per serving (247 g), of 2 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)
  • Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)

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