I’m always on the lookout for easy-to-prepare dishes for brunches. As Ina always says, you don’t want to be stuck in the kitchen, slaving over the stove top the entire time guests are over. This is a recipe that’ll being going into the regular rotation. I’ve always loved Ina’s Parmesan Roasted Asparagus and this ups the game by adding a bed of warm, fluffy scrambled eggs.
The eggs were delicious, but I’m still not sold on slow cooking scrambled eggs or soft-scrambled eggs. Even slightly runny eggs gross me out — although nothing makes me want to vomit more than the smell of over-cooked eggs. I prefer somewhere in the middle with the least number of add-ins a possible. Give me butter, eggs, salt and pepper and I’m set.
My usual method is to melt butter over medium-high heat, add in the eggs whisked with salt and pepper, when they begin to turn opaque start continuously stirring until the eggs are firm. All in, it take only a couple of minutes from start to finish. They’re quick and delicious.
That being said, the half and half was a nice addition in these!
Book: Barefoot Contessa Parties
Episode: The Cat’s Away
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: Half and half
Good Ingredients: Parmesan cheese
