Arugula and Parmesan Eggs
Our play on green eggs (ham optional).
Ingredients
6 eggs
1/2 cup heavy cream
1/2 tsp salt
2 tbsp butter
2 oz parmesan, grated
1 bag arugula, roughly chopped
Method
- Whisk the eggs, cream, and salt together
- Melt the butter in a large frying pan over medium heat and add the eggs
- Allow the eggs to start to cook and then add the parmesan and arugula
- Gently fold the eggs rotating the cooked egg to the top and the uncooked egg to the bottom to cook
- When the eggs are 90% cooked, remove from the heat and let set for 5 minutes to carry over cooking
- Serve on their own or with a thick slice of toast
