Scrambled Eggs

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  • 4 or 5 eggs
  • Salt and freshly ground black pepper
  • 2 tbsp cream
  • 2 tbsp butter (or EVOO if you are so inclined)
  • 1 tsp garlic, minced
  • Savvy Foods tomato Dijon fusion sauce

And Now

  • Crack eggs in large bowl and beat until yolks and whites are combined.
  • Season with salt and pepper (however much you might prefer).
  • Beat in the cream.
  • Put a medium skillet, preferably non-stick, over medium heat for about 1 minute.
  • Add butter or oil and swirl around in the pan.
  • If using butter, turn to low after the butter melts but before it begins to foam.
  • Add garlic and cook for just 15 to 20 seconds (only because raw garlic can be a bit aggressive).
  • Add eggs to the skillet and cook over LOW heat for around 10 minutes, stirring occasionally with a wooden spoon.
  • Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
  • We like to keep cooking for another 20 minutes or so on low heat.
  • Plate and drizzle your tomato Dijon fusion sauce liberally over the eggs.
  • Enjoy!