Breakfast

Scrambled egg, jam and Parmesan

A sweet and savoury brunch glass: scrambled egg, rhubarb jam and Parmesan shavings.

Total time
6 min
Budget
Small budget
Difficulty
Easy
Servings
1 people
Scrambled egg, jam and Parmesan
An ideal brunch recipe! At the height of rhubarb season, we used rhubarb jam to assemble our serving glass. It also works very well with red berry or strawberry jam.

Prepare everything

Ingredients

1 pers.

Tick the ingredients you already have.

Brunch serving glass

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Green rhubarb SignaturePoids - 210g
    Qty: 19,49 €
    Find out more
  • Strawberry and rhubarb SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
  • Red berries (blackberries, raspberries, blackcurrants, redcurrants) SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 28,47 €

Step by step

Method

Follow each step in order.

Active preparation
5 min
Cooking
1 min

Brunch serving glass

  1. 1

    Prepare the Parmesan

    Make generous Parmesan shavings and set aside.

  2. 2

    Beat the egg

    In a small bowl, whisk the egg with salt and pepper.

  3. 3

    Melt the butter

    Melt the butter in a small non-stick pan over a medium heat without letting it brown.

  4. 4

    Scramble the egg

    Pour the beaten egg into the pan and stir gently with a spatula. Stop cooking as soon as it thickens and no visible liquid remains, without letting it dry out.

  5. 5

    Assemble the serving glass

    Spoon the jam into a serving glass, add the scrambled egg and Parmesan shavings. Serve immediately.

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