Super-eggy Scrambled Eggs
Ingredients
The eggs
-
3
large
eggs
-
2
large
egg yolks
-
scant 1
tablespoon
butter
-
to taste
fine grain sea salt
Oregano Pesto
-
¾
cup
extra-virgin olive oil
-
¼
cup
fresh oregano, chopped
-
¼
cup
fresh parsley, chopped
-
1
large
garlic clove
-
¼
teaspoon
fine grain sea salt
-
to taste
additional salt
Optional toppings
Instructions
- Whisk together the eggs, yolks, and a pinch of salt, and set aside.
- In a food processor, pulse together the olive oil, oregano, parsley, garlic, and salt until the herbs are finely chopped to make the pesto.
- Melt the butter in a large skillet over medium heat until foaming.
- Add the egg mixture to the skillet and stir gently with a spatula, folding the cooked egg from the bottom.
- Continue stirring until the eggs are nearly set, then season with more salt and serve with the pesto and optional sunflower seeds.
Nutrition Facts (estimated)
Servings
2-3
Calories
300
Total fat
25g
Total carbohydrates
5g
Total protein
12g
Sodium
300mg
Cholesterol
370mg
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