In Northern Italy, soft-scrambled eggs are a common entrée—this recipe has mascarpone added, making the dish extra-creamy, luscious, and filling. The caramelized onions add an extra slight sweetness that balances well with the broccoli.
- + extra virgin olive oil
- 5 cipollini onions, sliced thinly
- + salt
- 2 C broccoli florets
- 6 T butter
- 12 eggs
- 1/2 C grated pecorino Romano cheese
- 1/2 C mascarpone cheese
Caramelize the onions: Heat a splash of the oil in a medium skillet and add the onions, along with a generous pinch of salt. Cook on medium-low heat, stirring regularly, until brown, about 40 minutes. Set aside.
Cook the broccoli: Heat a large pot of water and salt it generously. Set up a bowl of ice water nearby. Blanch the broccoli until just cooked through, about 3–4 minutes, then plunge it into the ice water to stop the cooking. Once it’s cooled, chop roughly and set aside.
In a small saucepan over medium-high heat, melt 4 tablespoons of the butter until the solids are a toasty brown color, about 5 minutes. Remove from the heat immediately and set aside.
In a large nonstick skillet over medium-low heat, melt the remaining butter and add 1 tablespoon olive oil. Add the broccoli and onions and heat through. Meanwhile, crack the eggs into a large bowl and scramble with a large pinch of salt. Once they are warm, add the eggs and half the mascarpone and scramble, pushing a rubber spatula slowly through the mixture to form large, soft curds, until soft and just barely set, about 7–10 minutes.
Divide between 4 plates and garnish each plate with the brown butter, the remaining mascarpone, and the pecorino Romano.