I haven't posted an egg recipe in quite some time, so here's one
that I really enjoyed.
This brunch is simple to make and uses up some of the fresh
herbs I've been getting from my CSA and garden. I followed Ina's instructions
and added the herbs off-heat. Next time, and there will be a next time, I may
add a little bit of goat cheese. But even without the cheese, these eggs are
delicious. Temperature is key -- these are slow cooked-- something far too many
restaurants mess up. It takes a few minutes so don't rush. You'll be glad you
took the time.
You can serve this with some fresh butter bread (toasted), but I
served this with a salad using ingredients from our CSA including green
lettuce, red leaf lettuce and a variety of heirloom tomatoes. It was delicious
and a great way to start off the morning...
Slow-Cooked Scrambled Eggs with Green Herbs
(Courtesy of Ina Garten, Barefoot Contessa)
Serves 4
Ingredients
• 10 extra-large eggs
• 6 tablespoons whole milk or half-and-half
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced scallions, white and green parts
• 1 tablespoon minced fresh dill
Directions
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
