We have a lot of weekend guests and its great to make an herbed scrambled egg served with a toasted piece of hearty sour dough and some roasted bacon. It’s a classic, easy to make breakfast that just needs a little attention to details.
Now it is true that there is a classic, time consuming way to cook what some say is the perfect scrambled egg. However, throwing together some breakfast plates and coffee so people can go down to the morning bonfire and kick-off a relaxing day should be quick and easy so everyone can enjoy the morning, including the host.
- 3 tablespoons of unsalted butter
- 16 extra large eggs, whisked
- 1/2 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh basil, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 1/2 cup parmasean cheese, finely grated
- 1/4 cup cream
- Kosher salt and freshly ground pepper to taste
- Melt the butter of a medium to low heat and add the eggs, constantly stirring with a rubber spatula and when the eggs finally show some formation add all of the herbs and continue to cook and stir, cook and stir, cook and stir until the become just shy of competition. I hate dry eggs so when then become formed but still looking wet, I take of the heat and add the parmesan cheese and cream, which will stop the cooking. Dry eggs are a terrible thing
- Salt and pepper to taste and put in a bowl and serve buffet style with the bacon and bread