Crème Fraîche Scrambled Eggs
Servings:
2 servings
prep time:
5 mins
cook time:
10 mins
Total time:
15 mins
Ingredients
Scrambled Eggs
-
6 large eggs
-
Vermont Creamery Sea Salt Cultured Butter
2 tablespoons
-
Vermont Creamery Crème Fraîche
2 tablespoons
-
sea salt to taste
Meyer Lemon Crème Fraîche
-
Vermont Creamery Crème Fraîche
7 ounces
-
juice of 1 Meyer lemon
-
sea salt to taste
Garnish
-
chopped chives
-
edible blossoms (or any kind of edible flowers)
-
radish sprouts
Directions
to make meyer lemon crème fraîche
- In a bowl, combine crème fraîche, Meyer lemon and salt to taste. Let sit in fridge to develop intensity. This will make enough to have extra left over and you can drizzle it on just about anything.
to make scrambled eggs
- Whisk eggs and salt together.
- Heat nonstick pan over medium heat and melt butter until it starts to foam and shimmer a bit.
- Add eggs to pan and scramble. Take off heat when soft and fold in plain crème fraîche for silkiness (this will also stop the cooking).
- Spoon a pool of Meyer lemon crème fraîche onto plate, top with eggs and finish with garnishes.
