Creamed Scrambled Eggs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 4 eggs
- 40 g butter
- 100 ml cream
- salt and pepper
- 3 slices toast
- Parmesan
Instructions
- Sizzle the butter, pour in the beaten, seasoned eggs, and stir in the cream a little at a time until set.
- Spread the eggs over three buttered, crustless finger-thick toasts on a platter.
- Dust with Parmesan and serve. Enough for three.