Scrambled Eggs with shallots, garlic, salsa verde, a bit of grated parmesan and a whole lotta butter. Served on a toasted piece of kalamata bread. Basically I just used whatever odds and ends were around.

They were by far the best eggs I’ve ever cooked. The secret isn’t shallots or salsa or any other ingredient you can add to scrambled eggs. The real secret is this… 

COOK YOUR EGGS SLOW

Make it a reaaaal low heat and take your time. Stir them frequently. The eggs come out much more fluffy and light. It’ll take a lot longer but they taste so much better. 

Here’s two variations of this style from Mark Bittman that will improve eggs for the rest of your life.

You don’t need to be a good cook to pull this off. Check out the recipe link and try it for yourself.