Lately I’ve been trying to find new ways to repurpose my morning eggs. Don’t get me wrong, I love my scrambled eggs just as much as the next person, but sometimes I just want to change things up a bit. So I was surfing on pinterest for some new recipes to try, and came across this recipe. Reading through it I thought to myself, how can you go wrong with garlic and butter, so of course I had to give it a try. I tweaked a couple of things just to my own preferences, but I must say I was quite satisfied with the end product. Hopefully, you will be too. Enjoy!
- 2 Large Eggs
- 1/4C green onions sliced
- 1T unsalted butter
- 2 garlic cloves thinly sliced
- 1/4t kosher salt
- 2 pinches pepper
- 2 pinches red pepper flakes
Step 1: Preheat a small non stick pan on medium heat.
Step 2: Add the butter and cook until browned (3-4 minutes).
Step 3: Reduce your heat to medium low, and add the garlic and onions and cook until garlic is golden brown (2-3 minutes).
Step 4: Add your eggs and sprinkle with your salt, pepper and red pepper flakes. Cook the eggs until the whites are set. Since we want the yolks to still be runny, you can poke some holes in the whites or hold a pot lid over the eggs to help speed up the cooking process of the whites.
Step 5: Using a spatula, carefully remove from the pan and plate.