5.0 from 15 votes
Perfectly Soft Scrambled Eggs
Welcome to your new breakfast obsession! This Soft Scramble with Parmesan and Arugula is about to change your egg game forever. Say goodbye to boring breakfasts and hello to velvety, cheesy perfection!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 people
Calories: 293 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 tablespoon butter
- 2 cups baby arugula
- 4 large eggs
- 2 tablespoon freshly grated Parmesan cheese
- Kosher salt and freshly cracked black pepper
- ½ lemon juiced
- 2 tablespoon freshly grated Parmesan cheese
- 1 tablespoon olive oil
- Flaky salt and freshly cracked black pepper to taste
Instructions
- Crack the eggs into a medium bowl and whisk until the yolks and whites are fully combined and slightly frothy. This step adds air, ensuring your scramble is light and fluffy.
- Heat a large non-stick (or well-seasoned cast iron) skillet over medium-low heat. Add the butter and let it melt until it’s bubbling but not browned.
- Pour the whisked eggs into the pan and season immediately with a pinch of kosher salt and freshly cracked black pepper.
- Using a spatula, gently drag it along the bottom of the pan, moving slowly to create soft, pillowy curds. Avoid over-stirring—let the eggs sit for a moment between each gentle drag.
- When the eggs are still slightly runny, sprinkle in the Parmesan cheese. Continue to cook gently until the eggs are mostly set but still glossy.
- Remove the pan from the heat when the eggs look like they need just 30 more seconds of cooking. The residual heat will finish them perfectly. Adjust seasoning with additional salt and pepper if needed.
- In a bowl, toss the baby arugula with lemon juice, olive oil, flaky salt, and freshly cracked black pepper. Add the Parmesan and gently combine.
- Plate the soft scrambled eggs immediately alongside the fresh arugula salad. Enjoy.
Cup of Yum
Notes
- Can be served straight in the skillet. On top of toasted bread. Over a bowl of roasted vegetables or however you prefer your eggs in the morning.
- Can be served straight in the skillet. On top of toasted bread. Over a bowl of roasted vegetables or however you prefer your eggs in the morning.
Nutrition Information
Calories
293kcal
(15%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
351mg
(117%)
Sodium
370mg
(15%)
Potassium
253mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1217IU
(24%)
Vitamin C
17mg
(19%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 351mg | 117% |
| Sodium | 370mg | 15% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1217IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.