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Scrambled Eggs with Lovage

Serves 2

Eggs cooked this way over low heat with minimal stirring will be soft and creamy. Best enjoyed with buttered toast.


  • Whole Milk ½ cup
  • Butter 1 Tbs
  • Eggs 4, whisked lightly
  • Lovage Leaves a handful, chopped
  • Salt and Freshly Ground Black Pepper to taste

Cook It

  1. In a non-stick saucepan, warm the milk and butter over low heat. When the butter has melted, pour in the eggs and stir once.
  2. Keeping the heat low, cook the eggs for around five minutes, folding over gently a few times as they start to set.
  3. Fold in the lovage leaves and turn off the heat. Season with salt and pepper to taste.