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Yarrow scrambled eggs

updated

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Ingredients for 4 servings:

  • 200 g yarrow, young leaves
  • 8 eggs
  • 50 ml milk
  • salt and pepper
  • Butter or oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a recipe from my friend Beate, farmer and herbalist

Wash the yarrow leaves and strip the midribs. Place the leaves in cold water and bring slowly to a boil. After 15 minutes, remove from the heat and drain. Whisk the eggs with the milk and season. Heat butter or oil, or a mixture of both, in a pan. Fry the yarrow leaves over low heat for a few minutes, add the eggs, and let them set, stirring constantly. Serve with toasted bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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