Ingredients: (serves 2)4 eggs, beaten
¼ cup milk
1 small bunch fresh chives, chopped finely
1 tomato, sliced and chopped finely
½ tsp. minced garlic
salt and pepper to taste
1 Tbsp. butter
Fresh eggs and chives from our gardenMethod:
1. In a bowl, mix eggs, chives, milk and whisk together. Melt butter in pan over medium heat. When the butter starts foaming, pour egg mixture to pan.
2. When the bottom and edges has begun to cook, use a spatula and scrape and lift the edges and let the uncooked eggs to run under the part lifted. Repeat this procedure until the egg is cooked through and curdled. Remove from heat and keep warm.
3. In a smaller pan over medium heat, cook the tomatoes and garlic until the moisture has reduced slightly. Season to taste. Serve with scrambled eggs.