<< Back

Colorful Scrambled Eggs

1 Tbsp Smith Creamery butter

4 yard eggs

1 tsp finely chopped green pepper

1 tsp finely chopped Creole onions

1/2 Creole tomato, chopped

Purple or green basil leaves, rolled together and cut into thin strips

Avery Island salt to taste

Chives, chopped, optional



Scramble eggs in a bowl and set aside. Saute onion and green pepper in butter in pan on medium-high heat for 2-3 minutes or until tender. Add scrambled eggs and turn burner down to medium stirring constantly so eggs stay wet. After a minute or two, stir in chopped tomato, basil and salt to taste. Stir another minute or so and put on plate. Garnish with chives and more basil if desired.


Note: Don't overcook eggs. They should remain moist but not runny.

Always add fresh herbs at the end of cooking so they retain their color and flavor.

CSA Snapshot

Mailing list sign-up