Sure, you could cram a raggedy omelet with triple-cream cheese and exotic vegetables, but you'll look more legit if you whip up Alice Waters' cloudlike, herb-flecked scrambled eggs with an attitude that says, "No sweat, I do this every morning."
Adapted from In the Green Kitchen (Clarkson Potter, April 2010, $28)
Serves two.
Ingredients
- 4 organic free-range eggs
- 1 tablespoon chopped fresh chives, marjoram, chervil, or parsley (or a combination)
- 2 tablespoon unsalted butter
Preparation
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Crack the eggs into a bowl, season with salt, pepper, and most of the chopped herbs.
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Heat a small cast-iron skillet or nonstick pan over medium heat for a few minutes. When it's hot, add the butter.
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Beat the eggs lightly, and when the butter is foaming, pour the eggs into the pan.
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Let the eggs cook undisturbed until they begin to set around the edges, then stir gently and slowly with a wooden spoon.
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Remove from heat just before eggs are cooked to your liking; they will continue to cook in the time it takes to plate them.
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Top with the remaining herbs and serve immediately with buttered toast.
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