gourmet weekend eggs

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.

Ciao! Fabiana

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?"

Ezekiel 4:nine

Leave a Reply

Your email address will not be published. Required fields are marked *