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| Herbed Scrambled Eggs |
Scrambled Eggs have become utilitarian, basic, common and easy… we’ve all gotten used to rubbery versions at diners and over cooked, cold versions at most restaurants. However, when prepared correctly, scrambled eggs can be so delicious. They are a great example of eating simply and naturally. These Herbed Scrambled Eggs were the silent star of the Christmas Breakfast Party. Herbed Scrambled Eggs serves 6 12 eggs 1/4 cup of milk
1 teaspoon of salt
1/2 teaspoon of pepper
3 tablespoons of butter
2 tablespoons of sour cream 1 tablespoon of chives 1 tablespoon of flat leaf parsley Whisk together eggs, milk, salt and pepper in a bowl. Heat 1 tablespoon of the butter in a large skillet (I like to use the All-Clad 4-qt. Saute & Simmer). Pour the egg mixture in the skillet and cook on medium low, stirring constantly. Cook and stir until creamy for 4-7 minutes (depending on your desired doneness). Stir in sour cream, chives and parsley. Serve hot.
Get all of the recipes for the Holiday Breakfast Party : Banana Pecan Pancakes | Maple Glazed Thick Cut Bacon