Soft scrambled eggs are, in my opinion, the tastiest dish you can make with the least amount of time and money.  Oeufs brouillés became a staple in my repertoire the summer I lived in Cannes (on a tight budget) where the local farm eggs were sunset orange and absolutely divine.  Nothing complements eggs better than the herby onion taste of chives and the clean citrus of fresh lemon zest.  The most important thing to remember when making eggs is always to veer on the side of undercooking, since by the time you pull them off the fire and stir, they ‘carry over’ and finish cooking themselves.  Serve with a piece of your favorite toasted bread… Or to turn this simple breakfast into a decadent déjeuner du matin, add a big spoon of caviar with a dab of crème fraïche…  Ooh la la!

Difficulty:

Prep Time: 5 minutes

Cook time: 3 minutes

Serves 2 people

Ingredients:

1 tsp.         EVO or Butter

4-5 ea.       Eggs

½ Tbsp.    Chives, finely minced

1 tsp.         Lemon zest

TT             Sea Salt & White Pepper

2 slices      Bread, lightly toasted

Technique:

•Preheat oven to 200°F with your plates inside. 

•Whisk eggs with salt, pepper and lemon zest until well combined.

•Heat a small non-stick sauté pan on medium heat and add butter or EVO.

•Begin toasting bread.

•Add eggs to the pan and use a small whisk or rubber spatula to wipe down all surfaces constantly.

oRemove from heat if you can’t keep up with the clotting eggs and use the whisk to break apart pieces.