Mascarpone  scrambled eggs
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Reuben at Home

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Reuben at Home


Mascarpone scrambled eggs

Recipe By Reuben Riffel
Photographs By Craig Fraser


4 eggs
1 heaped tablespoon mascarpone
1 tablespoon unsalted butter
salt and pepper
2 tablespoons Parmesan, grated
For serving:
6 slices pancetta, cooked in a hot oven until crispy, OR smoked salmon
croissants or toast, optional

This dish was inspired by my love of the Italian dessert tiramisu, which has mascarpone, a creamy cheese, as a key ingredient. One day I decided to add some leftover mascarpone to my scrambled eggs instead of cream and it worked amazingly well. Scrambled eggs need to be fluffy and velvety and silky, and mascarpone added to the eggs does this brilliantly.

Cooking Instructions

  1. Break the eggs into a bowl and add the mascarpone. Stir the mixture slowly, just until the yolks break – don’t go crazy here, no whisking or vigorous mixing.
  2. Add the butter to a cold nonstick pan, then heat it up slowly. Once the butter starts to bubble, add the egg mixture and fold slowly until the egg starts to set. You are looking for a soft texture.
  3. Season to taste, sprinkle with the cheese and serve with pancetta or salmon and croissants or toast.

About the Author

There can be no doubt about the fact that Reuben Riffel is one of South Africa’s most well-known and acclaimed chefs. With no less than five restaurants in his stable (Reuben’s in Franschhoek, Reuben’s at the Robertson Small Hotel, Reuben’s at the One & Only in Cape Town, Reuben’s at Abalone House in Paternoster and finally Racine in Franschhoek), Reuben has also become a household name as the face of Robertsons Herbs & Spices and his recent role as a MasterChef South Africa judge. This award-winning chef is also father to four cookbooks: Reuben Cooks: Food is Time Travel, Reuben Cooks Local (also published by Quivertree and winner of Best Chef’s Cookbook and photography respectively at the World Gourmand Awards in 2009 and 2012), Braai: Reuben on Fire (published by Quivertree and second-place winner of the Sunday Times Cook Book of the Year award 2014) and finally Reuben at Home. Key to Reuben’s success is his unsurpassed ability to marry South African and international cuisines via an eclectic but unpretentious approach, using only the best seasonal ingredients.

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