Parmesan Thyme Scramble
2 large eggs
⅛ tsp salt
1 tsp water (opt)
1 TBSP finely shredded parmesan cheese, plus more for topping
1 tsp fresh thyme leaves, roughly chopped (plus more for topping if desired)
Softened butter (optional)
Hearty sliced bread (1-2 slices)
Fresh thyme sprigs, for garnish (opt)
Add the eggs, salt, water, parmesan and thyme to a small bowl or liquid measuring cup. Whisk together well with a fork (or a wire whisk works too I suppose!)
Heat a small to medium-sized saute pan (I like using nonstick) over medium heat for a couple of minutes. Turn down the heat to medium-low and coat the pan with cooking spray. Add the egg mixture and let them just start to set. Using a rubber spatula, slowly drag the eggs from the outer edge of the pan to the middle of the pan. Continue doing this until the eggs are almost all the way cooked but still pretty "wet" looking. Transfer the eggs to a plate IMMEDIATELY!! (they will continue to cook on the plate)
Toast a slice or two of bread right after you remove the eggs. Butter the toast lightly (if you like) and cut it in half. Place the bread on a plate and top each half of the bread with eggs (you might need TWO slices depending on the size of your bread!) Sprinkle a little parmesan and fresh chopped thyme leaves on top.
Garnish your plate with a couple sprigs of fresh thyme and add some fresh fruit as a side (and for color! YUM!)
Time to dig in!
A simple egg scramble with fresh thyme & a salty bite of Parmesan. Easy, elegant & delicious!
A note: You can lighten up this recipe by using one whole egg and one egg white (most of the protein is in the white anyhow!) You can also cook the eggs using cooking spray instead of butter. You can also skip buttering the toast. Or, compromise and lighten it up in ONE of these ways but indulge a bit in another way (like... use whole eggs and butter your toast but don't cook the eggs in butter). Does that make sense?? :)
Saturday, July 11, 2015 - 12:56pm