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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
A perfect breakfast for the weekday, or an elegant brunch for the weekend. Serve with coffee or a mimosa. Treat yourself. —Scout
Ingredients
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4
eggs
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1/4 cup
35% cream
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1
tin of Scout Lobster
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1 teaspoon
tarragon
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1 teaspoon
lovage
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1/4 cup
aged white cheddar
Directions
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In a stainless steel bowl whisk eggs and cream until light and frothy, season with a pinch of salt.
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In a medium sized non-stick frying pan, preheat to medium heat and have a rubber spatula ready to go.
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Place a small amount of canola oil and a tiny pat of butter in the medium pan and when the butter starts to bubble pour the egg mixture in and swirl gently to coat the base of the pan.
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Let a nice thin layer of the egg mixture set and place the lobster, aged white cheddar and herbs inside.
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Fold gently over and slide on a plate.
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Garnish with more herbs and a drizzle of the oil and butter reserved from the tin.
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