Scrambled Eggs with Meyer Lemon Salsa Verde

Scrambled Eggs with Meyer Lemon Salsa VerdeRecipe
Photo: Ngoc Minh Ngo; Styling: Kelly All

The combination of a vibrant Italian-style sauce and three robust cheeses makes these scrambled eggs nothing short of spectacular. The recipe comes from chef-owners Gayle Pirie and John Clark of Foreign Cinema in San Francisco.

Serves 2


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5 large eggs
2 tablespoons crème fraîche or sour cream
Pinch of kosher salt
1/4 cup shredded Comté or gruyère cheese
2 tablespoons shredded fontina cheese (preferably Italian)
2 tablespoons unsalted butter
Freshly shredded parmesan cheese
Toasted bread, such as pain au levain


Total: 15 Minutes

1. In a small bowl, using a fork, beat eggs, crème fraîche, salt, Comté, and fontina until thoroughly mixed, 1 to 2 minutes.

2. Heat butter in a 10-in. nonstick frying pan over medium heat until it melts and bubbles. Add egg mixture. Very gently stir with a wooden spoon, folding egg curds onto themselves in a figure eight, until they thicken, 1 to 2 minutes.

3. Decrease heat to low and continue to cook without stirring until eggs are creamy and barely set, 2 to 3 minutes, or another 30 seconds or so for firmer eggs. Spoon onto warm plates, spoon salsa verde on top, and serve parmesan and toasted bread at the table.

Created date

December 2014

Nutritional Information

Calories 614
Caloriesfromfat 84 %
Protein 22 g
Fat 58 g
Satfat 22 g
Carbohydrate 2.7 g
Fiber 0.3 g
Sodium 602 mg
Cholesterol 595 mg