Herb Scrambled Eggs
How to Make the Perfect Breakfast at Home
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)
- 4 organic free-range eggs
- 1 tablespoon chopped fresh chives, marjoram, chervil, or parsley (or a combination)
- 2 tablespoon unsalted butter
Crack the eggs into a bowl, season with salt, pepper, and most of the chopped herbs.
Heat a small cast-iron skillet or nonstick pan over medium heat for a few minutes. When it's hot, add the butter.
Beat the eggs lightly, and when the butter is foaming, pour the eggs into the pan.
Let the eggs cook undisturbed until they begin to set around the edges, then stir gently and slowly with a wooden spoon.
Remove from heat just before eggs are cooked to your liking; they will continue to cook in the time it takes to plate them.
Top with the remaining herbs and serve immediately with buttered toast.