May 27, 2017

gourmet weekend eggs

I’ve been a little spoiled lately with
these farm-fresh eggs 
that I get at my local feed store.

They’re so fresh and have so much flavor
that I’ve been making this yummy recipe
on weekend mornings now, instead of having
our usual and boring hard-boiled eggs.

I recently discovered this easy way to
fix eggs, and they come out super-soft and fluffy.
They’re so dreamy and delicious,
you’ll never want to eat
hard and rubbery scrambled eggs again!

I love them with a side of Ezekial* toast,
and a sprinkling of fresh chives from the garden.

That’s a whole lot of delicious protein
 to get us started in the morning!

3 large eggs
2 tablespoons unsalted butter
salt and black pepper
1 tablespoon crème fraiche or sour cream  
1 tablespoon chopped chives

Beat the eggs in a bowl until smooth and evenly yellow.

Put the beaten eggs in a small saucepot with the butter. Cook over medium-low heat, stirring the entire time with a spatula or whisk. The eggs will slowly thicken, like custard. When the eggs start to thicken, season with salt and pepper. Return to the heat and cook until desired doneness is reached and they look scrambled. Mix in the crème fraiche or sour cream.

Serve with chives.

ciao! fabiana

Ezekial* Bread is crafted in the likeness of the Holy Scripture verse Ezekiel 4:9 to ensure unrivaled honest nutrition and pure, delicious flavors.

"Take also unto thee wheat, and barley, and beans,
 and lentils and millet, and spelt and put them in one vessel…"
Ezekiel 4:9  

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