You can substitute other aromatic herbs, or use nothing but salt - the real secret to these eggs is to cook them very, very slowly in a small skillet so they cook gently into a soft custard consistency. Serve over crispy toast or English muffin.

Slow Scrambled Eggs with Rosemary and Capers
3 eggs
¼ cup cream or milk
Salt and pepper
Small pat of butter
½ teaspoon fresh rosemary, chopped
2 tablespoons large capers
Romano 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 - it should take up to 20 minutes for them to cook thoroughly. They will slowly stiffen to a thick custard texture. When they are cooked enough for your preference, take off the heat.
Shave fresh Romano cheese on top and eat with greens or on toast.
Serves 1
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George's notes:
In case you were wondering about eggs:
- They are a cheap and reliable source of protein, especially for vegetarians.
- Eggs are one of few foods naturally containing vitamin D.
- They are also a good source of vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium.
- The yolk is about one third of the weight of the egg, but accounts for 80% of its 75 calories.

I LOVE this recipe. Will try it tomorrow for breakfast. I'm a big caper fan and have never thought about putting them in eggs! Thanks so much for the idea and the recipe.
ReplyDeleteNice brunch idea, George. Like Lea Ann, I never thought about capers in eggs. Very elegant touch!
ReplyDeleteThis will fit in real nice right now. We are on the South Beach diet for 2 weeks to ..a-hem, get things back in order. This would certainly spruce up those darn eggs for breakfast.
ReplyDeleteoh wow gourmet eggs wish Jasmine liked them they are so good, have a great weekend
ReplyDeleteRebecca
What a great little recipe to have on hand! I'm a fan of capers and like how they've been used here. They'll put some zip into my same ole same ole. Thanks!
ReplyDeleteRosemary is my very favorite herb. Now that I'm a grown up, it's time to give capers another try. I love briny and salty, so don't know why I've always avoided capers (must be some deep rooted childhood thing,lol). These do indeed look comforting. I may make this my Friday (night before weigh in) dinner next week instead of my fish or chicken.
ReplyDeleteYou mentioned the magic ingredient... capers. Ever since I found a tiny jar of them at my aunt's kitchen (when I was about 5), I have been enamored with those tiny buds.
ReplyDeleteLovely presentation George, I would love it for dinner tonight. You prepare soft scrambled eggs just the way I like them. Perfection!
I've never added capers to my scrambled eggs. Love it!
ReplyDeleteThat's a combination I haven't tried with eggs!
ReplyDeleteI would love the combination because I love rosemary...here's the weird thing Matt can't taste rosemary, isn't that strange
ReplyDeletebravo fpr this dish rosemary and capers are my friends so i adopt your recipe !! cheers from paris where it snowd7s !Pierre
ReplyDeleteGeorge those eggs are outstanding. Great flavor combination. I did exactly what you said not to. I overcooked them abit. They weren't quite done in 20 minutes, my potatoes were done, so I rushed the eggs by putting a lid on top. Left the lid on too long and the texture wasn't perfect. Still delicious though. I don't know if you saw my post Hurrah for Bloggers, where I try recipes from blogs I follow. I'm going to include your eggs in the next Hurrah.
ReplyDeleteCreamy scrambled eggs on toast are a staple at our house, but I like your gussied up version, George! The capers bring them up a level, I'd say. Thanks for the idea.
ReplyDeleteWho knew? You combo is pure genius! I love making a special breakfast for Saturday mornings, so this one is on the list.
ReplyDeleteThanks!
You had me at capers--but with the rosemary and in eggs--even better!
ReplyDelete