Marscapone Scrambled Egg 


•           8 large eggs

•           ¼ cup thinly sliced chives

•           Salt & Pepper

•           1 Tbsp butter

•           1 cup mascarpone


In a medium bowl, whisk the eggs, chives, salt and pepper.

In a skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, about one minute. Continue to cook, pushing the cooked portion of the eggs into the centre of the skillet while tilting the skillet to let the uncooked egg run underneath, until no longer runny. Add the mascarpone and stir gently to incorporate, until the eggs are just set and very creamy, about two minutes; remove from the heat.

Serve on sourdough or grain toast.

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