Scrambled eggs with rosemary & capers

For ➋
3 eggs
4 tbs cream or milk
salt & pepper
1 tbs butter
½ ts fresh rosemary, chopped
2 tbs large capers
Romano or pecorino cheese, freshly grated

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small, heavy skillet over medium heat until the foam rises and subsides. Add the rosemary and capers and sauté gently for a few moments until softened and fragrant. Lower the heat to simmer and pour in the egg mixture.

Keep the heat at an absolute minimum, and stir only occasionally. The eggs will cook very, very slowly (up to 20 m to cook thoroughly). They will slowly stiffen to a thick custard texture.*

Shave fresh Romano cheese on top. Serve with greens or on toast.

*Use a scraper to make a more scrambled and quicker version. Cook the egg mixture for 1 m on melted, bubbling butter in a preheated skillet. Then start scraping gently without breaking the mixture on low heat for a few m. Take off the heat for the last m, leaving it to set. Serve on toast.

Read more scrambled eggs recipes: microwave scrambled eggs, oeufs brouillés.