Scrambled Eggs with Herbs and Curry

Happy day before Thanksgiving! I’ve been quietly enjoying my classwork with The Institute for the Psychology of Eating, scheming up blog plans for next year, and pretty much keeping my recipe creations to myself! This one however, was too good not to share. I was having a simultaneous craving for both ginger and eggs and this is where things ended up:

Scrambled Eggs with Herbs and Curry

Ingredients:

grass fed butter

4 pastured eggs

1 green onion, chopped

1 tsp curry power

1 clove garlic, minced

1 thumbnail sized piece of ginger, peeled and minced

2 Tbsp fresh basil, chopped

2 Tbsp cilantro, chopped

sea salt, to taste

freshly cracked black pepper, to taste

chevre, to taste

Heat a pat of butter over medium-high heat in a small pan. Whisk eggs with remaining ingredients (except the chevre, salt and pepper). Pour egg mixture into the pan and stir until scrambled to your liking. Season to taste and top with chevre.

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