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A delicious butter sauce tops basic scrambled eggs, giving them a sophisticated flair.
Heat griddle to 350°F or skillet over medium-high heat.
Spread both sides of bread slices with 3 tablespoons butter. Place onto griddle; cook, turning once, until golden brown. Set aside.
Combine wine, shallots and 1/4 teaspoon salt in 1 1/2-quart saucepan. Gently cook over medium heat until mixture is reduced to about 1 tablespoon. Remove from heat; immediately stir in 2 pieces cold butter using whisk. As butter melts, add another butter piece, whisking constantly. Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy. Remove from heat.
Beat eggs, milk, 1/4 teaspoon salt and pepper in bowl using whisk. Melt 1 tablespoon butter in 10-inch skillet over medium heat. Pour in egg mixture. Cook, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-4 minutes or until eggs are set.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3778
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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