Parmesan Thyme Scramble

Add the eggs, salt, water, Parmesan and thyme into a small bowl or liquid measuring cup. Whisk together well.

Heat a small to medium-sized saute pan (I like using a non-stick pan) over medium heat for a couple of minutes.

Turn down the heat to medium-low and coat the pan with cooking spray. Add the egg mixture and let them just start to set. Using a rubber spatula, slowly drag the eggs from the outer edge of the pan to the middle of the pan. Continue doing this until the eggs are almost all the way cooked but still pretty “wet” looking. Immediately transfer the eggs to a plate (they will continue to cook on the plate).

Toast a slice or two of bread right after you remove the eggs. Butter the toast lightly (if you like) and cut it in half. Place the bread on a plate and top each half of the bread with eggs (you might need two slices depending on the size of your bread). Sprinkle a little Parmesan and fresh chopped thyme leaves on top. Garnish your plate with a couple sprigs of fresh thyme and add some fresh fruit as a side (and for color). Yum! Time to dig in!