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Scrambled eggs with tomato and persimmon

updated

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Ingredients for 2 servings:

  • 2 tomatoes
  • 1 persimmon
  • 4 eggs
  • some salt (wild garlic salt)
  • some fenugreek
  • some savory
  • some clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simply

First, add some butter to the pan and melt it. Chop the tomatoes and persimmons, add them to the fat, and season with wild garlic salt. Combine the eggs with a little water, fenugreek, and savory, then add them to the pan and scramble until scrambled.

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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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