Grandson Anthony’s Slow Scrambled Eggs with Parmesan Cheese

Serves 4


  • Generous tablespoon unsalted butter
  • 8 large eggs
  • Salt and pepper to taste
  • Generous grating parmesan cheese


  • Heat butter in a nonstick pan over low heat until completely melted.
  • Whisk eggs, salt and pepper and add mixture to the pan.
  • Cook, stirring gently until the eggs are just cooked through, and fluffy.
  • Remove from the heat while the eggs are soft.
  • Plate each serving and grate some parmesan cheese over the eggs.
  • Serve with toast and jam.