I?Ve been a touch spoiled these days with
these farm-fresh eggs
that I get at my local feed save.
They?Re so clean and have a lot flavor
that I?Ve been making this yummy recipe
on weekend mornings now, as a substitute of getting
our ordinary and dull hard-boiled eggs.
I lately observed this clean manner to
fix eggs, and they arrive out remarkable-smooth and fluffy.
They?Re so dreamy and scrumptious,
you?Ll never want to consume
tough and rubbery scrambled eggs once more!
I love them with a facet of Ezekial* toast,
and a sprinkling of sparkling chives from the lawn.
That?S an entire lot of delicious protein
to get us started in the morning!
three big eggs
2 tablespoons unsalted butter
salt and black pepper
1 tablespoon cr?Me fraiche or sour cream
1 tablespoon chopped chives
Beat the eggs in a bowl till clean and evenly yellow.
Put the beaten eggs in a small saucepot with the butter. Cook over medium-low heat, stirring the entire time with a spatula or whisk. The eggs will slowly thicken, like custard. When the eggs start to thicken, season with salt and pepper. Return to the heat and cook until desired doneness is reached and they look scrambled. Mix in the crème fraiche or sour cream.
Serve with chives.
Ezekial* Bread is crafted in the likeness of the Holy Scripture verse Ezekiel 4:nine to ensure unrivaled honest nutrition and pure, delicious flavors.
"Take also unto thee wheat, and barley, and beans,
and lentils and millet, and spelt and put them in a single vessel?"