Tuesday, December 16, 2008

recipe is : scrambled eggs and toast

this is not the everyday scramble eggs and toast. a lil bit of this and a lil bit of that has been added to scrumptioustify the menu


4 eggs
5 sweet basil leaves, thinly sliced
handful grated parmesan
100 ml milk
1 tbsp butter
crusty sourdough bread, thickly sliced
herb oil (recipe is here)


brush some herb oil on the bread and toast over a griddle or even on a pan

in a big bowl, break the eggs, add the milk and whisk til foamy. in a wide shallow pan, heat the butter and once the butter melts, pour in eggs and sprinkle the basil around. scrape the bottom of the pan as the egg sets and continously scrape til most eggs has set. add the parmesan and continue scraping until egg is set and no longer liquid and and runny. serve hot with toast

1 comment:

Jason Wong said...

I have not tried making scrambled eggs with basil.

My usual recipe is just cream or milk and eggs. My wife cannot such heavy breakfast like me.