Scrambled Eggs with Meyer Lemon Salsa Verde Recipe

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

0 servings

Serving size

Amount per serving
Calories614

% Daily Value *
Total Fat 58g75%

Saturated Fat 22g111%
Cholesterol 595mg199%
Sodium 602mg27%
Total Carbohydrate 2.7g1%

Dietary Fiber 0.3g2%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Scrambled Eggs with Meyer Lemon Salsa Verde