Tuesday, May 31, 2011

Scrambled Eggs

I wouldn't expect that making a simple egg dish for breakfast that is nourishing and tastes good is that hard to do but during the two weeks we were on the road back East, we didn't find any breakfasts that were close to what we find around here in the Bay Area or to the ones we cook at home.

I made a scrambled egg breakfast for us this past weekend that is in our rotation at home, along with Laura's bacon and eggs, our various frittatas and pancakes.

2 servings

4 eggs
1 tablespoon butter
2 tablespoons chopped oregano, thyme, chives all fresh from the garden
2 tablespoons milk
1/4 cup grated gruyere cheese
fresh ground black pepper

Break eggs into a mixing bowl adding the milk and, with a fork, stir to mix well. Season eggs with salt and pepper and stir in the herbs.
Heat a non-stick skillet over medium heat and add the butter. Once the butter stops foaming pour in the eggs and add the grated cheese. Lower the heat and continuously move the eggs around the pan with a flat wooden spoon by moving the wet into the dry until they are just short of the consistency you like.

Serve by splitting the eggs in two and moving onto each plate.

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