Monday, April 25, 2011

Easter Ham and Basiled Egg Scramble

photo used with permission under MorgueFile free license

Wondering what to do with all the left over ham from Easter dinner? Make a light meal of your deliciously seasoned ham and eggs seasoned with basil. If you have a lemon basil in the garden, it will add a fresh taste to a light meal.

If you're not growing basil in your herb garden, why not? There are many varieties of this easy to grow herb. Basil has so many culinary and medicinal uses that no herb garden should be without it.

Basiled Egg Scramble

Melted cheese and basil turn simple scrambled eggs into a gourmet treat that’s easy to fix. A quick breakfast on their own, these eggs, served with an English muffin and piece of fresh fruit make a nice lunch for 4. Serve with a garden salad and juice for a light dinner.

Beat 8 eggs with:
  •  ½ cup of milk  
  • ½ cup of fresh, minced sweet or lemon basil. (¼ cup of dried basil will work if the fresh is not at hand)
Melt 1 Tablespoon in pan

Cook the egg mixture, stirring occasionally, until the eggs are almost set.

Sprinkle with 1 cup of grated Parmesan cheese.
Salt and pepper to taste
Cover and remove from heat.
When the cheese has melted, give the scrambled egg mixture a quick toss and sprinkle with paprika.

All written content ©2011 Patrice Campbell unless otherwise noted.