Scrambled Eggs Italian

This is how they do eggs in Italy: no fuss, no frills, just quality ingredients treated right.

Beat fresh basil and grated Parmigiano into a dozen eggs, then scramble them fast in hot olive oil so you get big, soft curds with golden edges.

Pile them onto thick slices of toasted garlic bread and that’s it. Breakfast, brunch, or a midnight snack that makes you feel like you’re eating on a terrace in Rome.

Five ingredients. The kind of recipe that reminds you simple cooking is almost always the best cooking.

Chef Tips

• Get the olive oil properly hot before the eggs go in. That initial sizzle is what gives the edges their light crispness.
• Scramble quickly and pull off the heat while the eggs still look slightly underdone. They’ll finish cooking from residual heat.
• Use the best Parmesan you can find. With so few ingredients, each one has to earn its spot.