Friday, March 25, 2011

Buttermilk Scrambled Eggs

Buttermilk Scrambled Eggs

Serves 2.

Sometimes it's nice to switch things up a bit. The buttermilk in these eggs simply replaces the milk that is typically added.

6 eggs
1/6 c. buttermilk
Salt and pepper, to taste

Heat a skillet over medium heat and coat with non-stick spray or a bit of melted butter.

Whisk together eggs and buttermilk. Add salt and pepper. Pour eggs into prepared pan and scramble by flipping and tossing eggs with a spatula. Serve with bacon, sausage, or toast... or all three!

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