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Scrambled eggs with lemongrass (à la Yves)

updated

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Ingredients for 2 servings:

  • 5 eggs
  • 1 stalk of lemongrass
  • 1 handful of coriander leaves (alternatively flat parsley), chopped
  • 1 handful of cocktail tomatoes, quartered or halved
  • some butter
  • 1 shot of milk
  • salt and pepper
  • possibly chives, cut into rolls

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

The classic

Melt the butter in a pan. Slice the lemongrass into small rings and sauté with the tomatoes until translucent. Whisk the eggs with the milk. Season with salt and pepper, then pour into the pan, stirring frequently. Just before serving, add the coriander (or parsley). Serve while still slightly creamy. Tip: If using chives, add them to the pan along with the tomatoes.

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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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