Categories: Breakfast, Eggs

Ingredients

• 4 -6 large eggs
• 1/2 cup chopped parmigiano-reggiano cheese (chopped into small pieces, not grated)
• 2 tablespoons unsalted butter
• 4 large slice crusty bread, toasted and buttered
• 1/2 teaspoon chopped fresh rosemary
• fresh ground black pepper

Directions

1. Whisk eggs and cheese in a bowl until blended.

2. Melt butter in a nonstick skillet over medium heat.

3. When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.

4. Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.

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