Eggs

Holy heart attack! These are incredible. Although not quite a breakfast of champions,(in fact, any activity while this dish is 'gesting in your belly is ill-advised), these eggs are to die for--pun intended! Served up in a way that would make Julia's morning, this breakfast is cheesy, creamy, and buttery. These eggs are scrambled, but the trick to this delectable faux-French dish in in the texture. Be sure to resist the urge to overcook, keeping them soft-set and delish!

Scrambled Eggs

• Servings: 2
• 3 large fresh organic eggs
• 3 tb sweet butter
• 2 tb half and half
• ½ tsp Kosher salt
• 2 tb pecorino romano, freshly grated
• 2 small sprigs basil
DIRECTIONS
1. In a small heavy bottom skillet, over medium-low flame, heat 1 ½ tb sweet butter until just golden brown (hazelnut looking)

2. Crack the eggs directly into the skillet and pour in 1 tb of half and half and add the ½ tsp kosher salt. If they break, don't worry, we're scrambling!

3. As the eggs cook scramble them gently with a fork. After a minute, grate the cheese directly into the skillet.

4. When the eggs are almost done, add the rest of the half and half and butter. This drops the temperature and prevents from over cooking and makes it silky smooth.

5. Mix everything together gently with the fork. Grate Remove the eggs from the pan piling them in a fluffy pile in the middle of a warm plate. Garnish with very small sprigs of basil and serve immediately.


6. Serve with your favorite morning drink, in a ridiculous mug that you just can't bear to toss.