Mascarpone soft scramble

By Matt Basile
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Soft scrambled eggs have never been better.



  • 1 cup (250 milliters) fresh or thawed frozen green peas
  • 1/2 cup (125 milliliters) freshly grated Parmesan cheese
  • 1/4 cup (60 milliliters) + 1/3 cup (75 milliliters) mascarpone cheese
  • 10 large eggs
  • 1 tablespoon (15 milliliters) unsalted butter
  • Salt and black pepper


  1. Place the green peas, Parmesan, and 1/4 cup (60 milliliters) mascarpone in a food processor and pulse until most of the peas are broken down and the cheese is incorporated.
  2. Crack the eggs into a large bowl and whisk in the remaining 1/3 cup (75 milliliters) mascarpone. Melt the butter in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook slowly, pushing the eggs around the pan with a rubber spatula. When the eggs are three-quarters cooked, after about six minutes, add dollops of the pea and mascarpone mixture. Continue to cook gently and stir, allowing the cheese to melt.
  3. To serve, transfer the Mascarpone Soft Scramble to a serving plate and season with salt and pepper.

Recipe excerpted from ‘Brunch Life’


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