Garlic Parmesan Scrambled Eggs
Creamy Garlic Parmesan Scrambled Eggs are irresistably soft with just the right amount of cheesy goodness that are perfect with a piece of toast!
- 4 eggs
- 1/4 cup grated parmesan
- 3 tablespoons heavy cream
- 1 garlic clove grated
- 1 tablespoon unsalted butter
- Fresh cracked black pepper for garnish
- Flaky salt for garnish
- Herbs (chives, parsley or thyme) for garnish
To a bowl, add cracked eggs, parmesan, cream, garlic and whisk to combine.
Melt butter in a non-stick pan with butter on medium heat.
Add eggs. Using a fork or spatula agitate the eggs to break up the curds continuously in circular motions. Rotating the pan with your other hand. Cook the eggs until the eggs resemble loose ricotta cheese and and jiggle when you move the pan, about 3 minutes.
Remove from heat and transfer to a serving bowl. Garnish with black pepper, flaky salt, grated parmesan and herbs. Serve immediately.