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Sunday, July 09, 2006


Funny, as this is the only way I make scrambled eggs, and have for years. Try dill. It's mild and light, and goes very well with the eggs, particularly if you add a creamy cheese with them as well, like a goat cheese. Your photo is lovely. :) -elf.

Elf - Thank you very much. I was thinking of a creamy cheese like fontina in this, but I hadn't thought of goat cheese. I am going to have to try that. I have an excellent goat ricotta that is made locally! Just writing this post made me want to go back and experience the recipe again so I think I will be making it soon!

Fellow salt fiend here! I do like eggs lots of ways, but this sounds wonderful. An herb cookbook my aunt gave me years ago seconds your idea of sorrel in this dish.

I'm so glad you liked the eggs. All this cheese talk makes me want to make them again. I like the idea of the brown butter, although I seem to recall adding either sour cream or creme fraiche to the eggs while I was scrambling them, before adding them to the skillet. I guess I forgot to mention it in the instructions. I'll have to go back and add that in.

Kitchen Queen - Salt is yummy and makes everything yummier! I think sorrel would cut through some of the richness and provide just a little lift. I am also told that marjoram works well in the dish so maybe sorrel and marjoram?

Grant - from the look of the eggs in the first picture it doesn't look like the creme fraiche was in there at the time. Did you add it with the cheese? And the browned butter I think adds a depth of flavor that I very much enjoy. But yes the recipe is wonderfull and very addictive once you make it the first time. Thank you so much for posting it.

great post! i think the idea to brown the butter is excellent. we eat eggs at least once a week having breakfast for dinner since it's so quick to whip up. to me, this recipe looks near perfection :)


It really is very tasty. I made it again after the flurry of comments and it was every bit as good as I remembered. Though this time I substituted low-fat greek yogurt for the sour cream and it was even better! I like the tang of greek yogurt! And the browned butter is just yummy. Especially after I tossed in the garlic this time. Give it a try, I would love to see your take on it!


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