Wednesday, May 14, 2008

Spring Herbed Eggs

I've been buying fresh chicken eggs from the farm near our house. They are so wonderful that they need to be eaten as a 
main course. 

Of course they make a good cookie all the 
better. This simple recipe highlights the rich and subtle flavors of 
farm fresh eggs and lets their flavor shine. 

Spring Herbed Eggs

Start with Organic Free Range Eggs & Fresh Herbs

Beat 3 eggs.
Next, splash in some water and beat all together with a fork.

Chop 4-5 basil leaves, 4 chive sprigs and about 6 grape tomatoes in half.

Heat non-stick frying pan to medium heat. Coat with non-stick cooking spray or olive oil if you think the eggs might stick to your pan. Allow eggs to cook until solidified. When mostly cooked, sprinkle the herbs and tomatoes over the eggs. Flip half the eggs over to form a half circle or omelette shape. Allow to fully cook until tender. (optional) Sprinkle with freshly ground red, black and white peppercorns.

Serve with greens tossed in freshly squeezed lime juice and flax seed oil. Use to taste, or 1 TBS of each for every 1 1/2 cups of greens. Sprinkle with leftover herbs.

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