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  • Servings: 2
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As Julia Child would say, "If you want to make an omlette, you've got to break some eggs." Two of Julia's favorite ingredients to cook with were eggs & butter, butter and a little more butter. This is a perfect breakfast for a lazy Sunday morning. This recipe can get messy, so if you spill do what Julia does... no excuses, never apologize.


  • 3 large fresh organic eggs
  • 3 tb sweet butter
  • 2 tb half and half
  • ½ tsp Kosher salt
  • 2 tb pecorino romano, freshly grated
  • 2 small sprigs basil


  • 1. In a small heavy bottom skillet, over medium-low flame, heat 1 ½ tb sweet butter until just golden brown (hazelnut looking)
  • 2. Crack the eggs directly into the skillet and pour in 1 tb of half and half and add the ½ tsp kosher salt. If they break, don't worry, we're scrambling!
  • 3. As the eggs cook scramble them gently with a fork. After a minute, grate the cheese directly into the skillet.
  • 4. When the eggs are almost done, add the rest of the half and half and butter. This drops the temperature and prevents from over cooking and akes it silky smooth.
  • 5. Mix everything together gently with the fork. Grate Remove the eggs from the pan piling them in a fluffy pile in the middle of a warm plate. Garnish with very small sprigs of basil and serve immediately.

Author Credit: Chef Mark Peel inspired by Julia Child

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