Scrambled Eggs with Meyer Lemon Salsa Verde

The combination of a vibrant Italian-style sauce and three robust cheeses makes these scrambled eggs nothing short of spectacular. The recipe comes from chef-owners Gayle Pirie and John Clark of Foreign Cinema in San Francisco.

5 large eggs

2 tablespoons crème fraîche or sour cream

Pinch of kosher salt

1/4 cup shredded Comté or gruyère cheese

2 tablespoons shredded fontina cheese (preferably Italian)

2 tablespoons unsalted butter

Meyer Lemon Salsa Verde

Freshly shredded parmesan cheese

Toasted bread, such as pain au levain

Step 1

In a small bowl, using a fork, beat eggs, crème fraîche, salt, Comté, and fontina until thoroughly mixed, 1 to 2 minutes.

Step 2

Heat butter in a 10-in. nonstick frying pan over medium heat until it melts and bubbles. Add egg mixture. Very gently stir with a wooden spoon, folding egg curds onto themselves in a figure eight, until they thicken, 1 to 2 minutes.

Step 3

Decrease heat to low and continue to cook without stirring until eggs are creamy and barely set, 2 to 3 minutes, or another 30 seconds or so for firmer eggs. Spoon onto warm plates, spoon salsa verde on top, and serve parmesan and toasted bread at the table.

Nutrition Facts

Amount Per Serving
Calories 614Calories from Fat 84

% Daily Value *
Total Fat 58g90%

Saturated Fat 22g111%
Cholesterol 595mg199%
Sodium 602mg26%
Total Carbohydrate 2.7g1%

Dietary Fiber 0.3g2%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Scrambled Eggs with Meyer Lemon Salsa Verde