Saturday, May 1, 2010

Scrambled Eggs with Shallots, Chili and Chives +Toast

This is a very delicious and easy breakfast to make. The recipe is for 2 people.


- 1 small/medium shallot, diced
- 1 small red or green chili (serrano, jalepeno, whatever you want) seeded and diced
- About 1/4 cup of chopped chives
- 5 large eggs
- 2 tablespoons of cream
- Salt and Pepper to taste
- Olive oil + butter for cooking

In about a tablespoon of butter and a bit of olive oil, sautée the diced shallot and chili over medium-high heat. Season with salt and pepper. In a small bowl, whisk together the eggs, cream and chives and season with salt and pepper. Once the chili and shallot have cooked for about 4-5 minutes,turn the heat very low and pour in the egg mixture. Stir frequently-ish until the eggs are done. Serve with buttered toast!

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