Thursday, March 15, 2012
Savory Scrambled Eggs, With Fresh Rosemary
Recipe for two:
5 fresh eggs, cracked into a bowl
1/3 c half and half
1/2 onion, chopped
1 sprig fresh rosemary, finely chopped
1 big pinch paprika
Salt and pepper
1 T butter
Saute the onions in the butter over medium heat. Cook until soft. Lower the heat to medium low and add the salt, pepper, paprika and rosemary. Place the eggs and half and half in a blender and quickly whisk. Now pour the eggs over the onions and stir. Trick to cooking eggs well is not having too much heat, you want them to cook slowly...
Always serve eggs onto warm plates!
Bon Appetit! Chef Hobbes