for sunday brunch, we made some delicious eggs with some farm fresh eggs from the farmers market and some herbs from our garden. i had gotten a loaf of some currant and pecan bread from our baker friends at the comerian. it was the perfect sweet and savory combo.
for 2 servings
1 tsp butter
4 farm fresh eggs
2 Tbsp whole milk or cream
2 dollops of goat cheese
a handful of fresh herbs, chopped (i used parsley, basil, and chives)
salt and pepper
-in a medium sized frying pan, melt the butter on low heat
-crack the eggs into a small bowl and whisk in the milk until combined
-pour egg mixture into frying pan, leaving on low heat
-sprinkle in the goat cheese and herbs
-gently fold eggs when needed. cooking may take 10 minutes or so
-we enjoyed our eggs a little creamy, cook longer if you prefer them to be more well done.
photos and recipe by kristen bach