2 dozen large eggs
1/2 cup milk
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley
In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.
In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter. Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom. Stir in half the tomato. Draw a silicone spatula through the eggs to break up into pieces. Continue cooking until the eggs are thickened but are still moist or dry as desired. Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture. Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley
In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.
In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter. Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom. Stir in half the tomato. Draw a silicone spatula through the eggs to break up into pieces. Continue cooking until the eggs are thickened but are still moist or dry as desired. Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture. Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.
Yield: 12 servings
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