- 4 large eggs -- or 6 small ones
- 2 1/2 c. milk
- 4 oz. fresh breadcrumbs
- 1 tbsp. parsley, chopped
- 1 pinch chopped thyme
- 2 tbsp. chopped chives or scallions
- 1 pinch salt and pepper
- 2 tbsp. butter
Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish. Serve cut into wedges with a knob of butter on each portion.
- Yields: 4 servings -- if 2 aren't too hungry!
- Preparation Time: about 30 minutes
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