Who knew that Greek yogurt makes eggs almost unbearably creamy and fluffy and airy and light? The herbs are key here; they lend a floral and almost medicinal dimension to this most excellent breakfast. They're great with hearty grainy toasted bread and a side of berries and/or avocado.
Matcha to sip with breakfast: Blend 98, straight up (no milk or sweetener).
Ingredients
- 1 Tablespoon unsalted butter
- 2 Tablespoons minced Shallot
- Generous pinch of kosher salt
- Generous pinch of freshly ground black pepper
- 4 Large eggs, preferably organic and even more preferably local, lightly beaten
- 2 Tablespoons whole milk Greek yogurt
- 2 Tablespoons (or more) minced assorted fresh herbs, such as mint, thyme, rosemary, parsley, basil, Thai basil, Matcha Salt, and Sieved matcha
Instructions
- Warm your serving plates in the oven.
- Melt the butter in a small nonstick skillet over low heat. Add the shallot, salt, and pepper and sauté until the shallot is soft, about 3 minutes. Add the eggs, stir, and cook for about 30 to 40 seconds. Add the yogurt.
- Stir with a rubber spatula and continue to cook until barely set, 2 to 3 minutes. Add the chopped herbs and fold in gently. Season with Match Salt and matcha and a final grind of pepper. Taste for salt and adjust.
Notes
- Warm plates make all the difference, and are well worth the minimum effort required.
- 2 servings