Sunday, August 12, 2007

Mustard Scrambled Eggs

We love to use eggs as our main dish for dinner. Omelettes, fritattas and even scrambled eggs make a filling and nutritious meal, especially when served with a big salad and some crusty bread. This recipe is amazingly simple and delicious.

2 1/2 oz butter
8 eggs, beaten
6 Tbsp Gruyere or cheddar (we used Comte)
2 tsp Dijon mustard
1 Tbsp finely chopped fresh herbs (tarragon, parsley, chives or scallions are all good)

melt butter in a saucepan over medium low heat. Add eggs and cook, stirring
constantly, until just thickened. Add the cheese and stir until just
melted. Remove from the heat. Stir in the mustard, herbs and salt and pepper to taste. Serve immediately.

from Organic Cooking, Naturally Good Food by Renee Elliott and Eric Treuille.

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