These Mascarpone
Soft Scrambled Eggs ended up not being to our particular taste – I think
the problem was that I used too much mascarpone in both the scramble and the
pea mixture. So if you are going to try this I suggest you halve the
mascarpone.
Ingredients:
5 eggs
200 g mascarpone
Frozen peas (a handful)
Parmesan cheese
Butter – tiny bit
Salt & Pepper
Method:
Mash together the peas (thawed), grated parmesan (nice
heap) and half of the mascarpone (see my note above)
Whisk the eggs and other half of the mascarpone.
Melt your butter in the pan (I added a drop of oil as
well)
Pour in the eggs and stir until they are ¾ cooked then dollop
on the pea mixture. The cooking took a
surprisingly long time – would be quicker with less mascarpone.
Put onto the plate and season with salt and pepper
This sounds perfectly simple, but so good!
ReplyDeleteI agree with Claudia -- it does sound good. But I'll take your advice to use less mascarpone.
ReplyDeleteThanks for the tip!
ReplyDeleteI bet cream cheese would work too.
ReplyDeleteYour Brussel Sprouts rock! Big hit :-)