Tuesday, July 02, 2013

Buttered Eggs

The herbs in my garden are perfectly abundant. This recipe won't make much of a dent in the herb proliferation, but the herbs do make the dish!













Buttered Eggs
4 large eggs
salt and pepper
1 tbsp butter
1 tbsp cream or half-and-half
1 tbsp mix of parsley, tarragon and thyme, finely chopped

Scramble the eggs lightly and season with salt and pepper. Melt the butter in a frying pan on medium low heat. Pour in the eggs. Cook the eggs slowly, lifting and stirring with a spatula, until they are just cooked. (The liquid will be set but the eggs will still be quite moist.) Remove from the heat. Stir in the cream and herbs. Tip the eggs into a serving dish and set aside to cool. Spread the buttered eggs on rye bread or toasted baguette.

Sources: herbs from my garden; eggs from the farmers' market, Dairyland creamer (made with Saskatchewan milk); Red Fife flour (for the homemade baguettes) from the Loiselle farm.

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