4 large eggs
1/2c Parmigiano-Reggiano cheese, chopped (1/4"-1/2" pieces)
2T unsalted butter
4 slices bread, toasted
1/2tsp fresh rosemary
Whisk together eggs and cheese. Melt butter in a medium skillet over medium heat. When butter sizzles, reduce heat to low and add egg & cheese mixture. Cook, stirring gently until set but creamy, about 2 minutes. Spoon eggs onto toast and sprinkle with rosemary. Salt and pepper to taste. Serves 2.
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