Scrambled eggs are one of my very favorite dishes and I find that the make a wonderful meal for more than just breakfast and I can tell you that they have made their way onto my dinner menu more than a handful of times. Only within the past year have I discovered the gloriousness that is slow-scrambled eggs. They are rich, and velvety, and simple; all you need is patience!
These herby eggs were such a delight. The briny flavor of the capers, coupled with the woody, fragrant rosemary is an amazing pairing with the creamy eggs. Of course in order to complete the dish you must serve them over some nice crusty french bread.
This recipe is for one but it is easy to double, triple, quadruple, or whatever to your heart’s content.
- 3 eggs
- 1/4 cup cream
- salt and freshly ground pepper
- pat of butter
- 1/2 tsp fresh rosemary, chopped
- 1 tbsp capers
- Parmigiano Reggiano cheese, freshly grated
- Beat the eggs with the cream, salt, and pepper.
- Heat the butter in a skillet over medium heat for a minute or two. Add the rosemary and capers and saute for a couple of minutes until fragrant.
- Lower the heat all the way and pour the egg mixture into the pan. Cook the egg mixture ’til desired consistency, stirring fairly constantly (this can take up to 25 minutes- don’t worry it’s incredibly worth it!).
- Sprinkle the cheese over the top and serve over toast.