Scrambled eggs

Second Course


Scrambled eggs

Ingredients for 4 people

  • 100 g Sweet Gorgonzola
  • 1 shallot
  • Chive to taste
  • 200 g champignon mushrooms
  • 40 g cooked ham
  • 2 leaves Treviso radicchio
  • 8 eggs
  • 2 courgettes
  • 1 spoon fresh double cream
  • 1 twig fresh mint
  • 3 walnuts
  • Garlic to taste
  • A knob of butter
  • Salt, pepper, thyme to taste


  1. Break the eggs into a bowl and mash them adding salt and pepper. Then add the cubed Gorgonzola and the radicchio. Cook in a pan with butter, stirring constantly until your obtain a soft mixture. Remove from stove and add 1 spoon of cream, then decorate with the walnut kernels and the chive.
  2. Two more variants: add the mushrooms – stir fried in a pan with the butter, oil, garlic ham and thyme – to the raw eggs. Or try with minced courgettes, shallot and mint.

Note: to prevent the eggs from clotting too much cook them in a bain-marie.

Suggested wine

White wine, Custoza