Fresh herbs and tomato give these eggs a punch of flavour.
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Prep: 10 min. cook: 14 min.
Ingredients
12 large eggs
1⁄4 cup milk
1⁄4 cup whipping cream
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1⁄4 teaspoon hot sauce
2 tablespoons butter
1 tomato, chopped and drained on a paper towel
1⁄4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
Preparation
- Whisk together first 6 ingredients in a large bowl until blended.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add egg mixture; cook, ithout stirring, until eggs begin to set on bottom.
- Draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.)
- Remove from heat, and transfer to a warm platter.
- Sprinkle platter of eggs with tomato, chives,and parsley; serve hot.
Excerpted from Southern Living Comfort Food: A Delicious Trip Down Memory Lane
. Copyright © 2009 by Oxmoor House Inc. Published by Oxmoor House Inc., a division of Southern Progress Corporation.
Read more in Recipes and From Scratch
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