Ingredients Jump to Instructions ↓

  1. 8 Eggs - cracked and beaten

  2. 1/4 cup 10g / 0.4oz Basil, whole leaves

  3. 1 tablespoon 15ml Freshly-chopped thyme

  4. 1 tablespoon 15ml Freshly-chopped rosemary

  5. 1 tablespoon 15ml Freshly-chopped sage Salt - to taste Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Butter Salad

  7. 1/4 cup 59ml Marjoram

  8. 1/4 cup 59ml Parsley

  9. 1/4 cup 10g / 0.4oz Basil, whole leaves Olive oil Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper. In an 8- to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown. Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set. Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar. This recipe yields 4 servings.


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