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Perfectly Soft Scrambled Eggs (with Parmesan and Arugula)

Breakfast · American

Perfectly Soft Scrambled Eggs (with Parmesan and Arugula)

Perfectly Soft Scrambled Eggs (with Parmesan and Arugula) — 10 min, 9 ingredients, adapted from Gaby Dalkin.

Recipe adapted from Gaby Dalkin · View original

Total 10 min
Serves 2
Calories 293 kcal

Ingredients

  • 1 tablespoon butter
  • 4 large eggs
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons freshly grated parmesan cheese
  • 2 cups baby arugula
  • 2 tablespoons freshly grated parmesan cheese
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Flaky salt and freshly cracked black pepper, to taste

Instructions

  1. Crack the eggs into a medium bowl and whisk until yolks and whites are fully combined and slightly frothy.
  2. Heat a large non-stick (or well-seasoned cast iron) skillet over medium-low heat. Add butter and let it melt until bubbling but not browned.
  3. Pour the whisked eggs into the pan and season immediately with a pinch of kosher salt and pepper.
  4. Using a spatula, gently drag it along the bottom of the pan, moving slowly to create soft, pillowy curds. Avoid over-stirring.
  5. When the eggs are still slightly runny, sprinkle in the parmesan. Continue cooking gently until mostly set but still glossy.
  6. Remove from heat when the eggs look like they need about 30 more seconds of cooking; residual heat finishes them.
  7. In a bowl, toss baby arugula with lemon juice, olive oil, flaky salt, and pepper. Add parmesan and gently combine.
  8. Plate the soft scrambled eggs immediately alongside the arugula salad.
breakfast american