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Mascarpone soft scramble
Soft scrambled eggs have never been better.
SERVES
4
Ingredients
- 1 cup (250 milliters) fresh or thawed frozen green peas
- 1/2 cup (125 milliliters) freshly grated Parmesan cheese
- 1/4 cup (60 milliliters) + 1/3 cup (75 milliliters) mascarpone cheese
- 10 large eggs
- 1 tablespoon (15 milliliters) unsalted butter
- Salt and black pepper
Directions
- Place the green peas, Parmesan, and 1/4 cup (60 milliliters) mascarpone in a food processor and pulse until most of the peas are broken down and the cheese is incorporated.
- Crack the eggs into a large bowl and whisk in the remaining 1/3 cup (75 milliliters) mascarpone. Melt the butter in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook slowly, pushing the eggs around the pan with a rubber spatula. When the eggs are three-quarters cooked, after about six minutes, add dollops of the pea and mascarpone mixture. Continue to cook gently and stir, allowing the cheese to melt.
- To serve, transfer the Mascarpone Soft Scramble to a serving plate and season with salt and pepper.
Recipe excerpted from ‘Brunch Life’
