Scrambled Eggs with Piment d'Espelette
- Total Time:
- 5 mins
Eggs, meet your new best friend, Piment d'Espelette. The subtle heat of this dried Basque pepper plays wonderfully against creamy scrambled eggs.
4 large eggs
1/2 cup whole milk or heavy cream
1 teaspoon Piment d'Espelette
1/2 teaspoon salt
2 tablespoons mild extra virgin olive oil
In a small bowl, whisk together the eggs, milk or cream, Piment d'Espelette and salt.
Heat the olive oil in a medium skillet over medium heat. Reduce the heat to medium-low and add the eggs. Cook, stirring slowly, until desired doneness.