Breakfast tuesday 8/24

Herb patch

Eggs, always natural or organic please...
no animal should be kept in a cage so their feet grow to the wire!!!

Ok so this is a crazy week with Jess and Rachael's wedding coming up on Saturday.  We are having the rehearsal dinner (BBQ) here on Friday and of course I'm trying to be fit enough for the triathlon on 9/11, and also ready for Lenni and Justin to arrive on 9/4...whew....I am off to swim laps here in a few, but really craved eggs today, so decided to whip up a two egg, one yolk scramble topped with a basil vinigrette from the herb patch.

eggs scrambling

SCRAMBLED EGGS WITH BASIL VINAIGRETTE :

2 eggs one yolk
salt
pepper
basil leaves about 20

Making the viniagrette

EVOO about 3tbs
1/3 lemon squeezed
a pinch of sugar

Basil leaves in a food processor (small one preferably)
Add the olive oil, lemon, salt and pepper to taste
blend up until smooth with just a hint of the leaves showing.  Always taste and adjust since I don't ever have exact measurements.  I figure your taste is different from mine.

Finished product, sorry my phone didn't do
a good job with this pic.

Scramble the eggs to your liking.  When I whip my eggs I always use a little water instead of milk because they get fluffier then.  Cook them slowly so they don't get brown, but stay nice and light.

Make a great piece of toast from ciabatta, sperlonga, or some rustic bread of your liking.
Put the egg on the plate, top it with a tablespoon or so of vinaigrette and eat away.  The vinaigrette is very refreshing and goes great with the eggs....YYYUUUMMMMM!!!