Recipe: Scrambled eggs with pennyroyal and buck's-horn plantain
Omelettes and egg recipes with herbs
February 03, 2011
Last week I had a really bad cold and I could not feel any flavors or tastes for days.
 As you can imagine, I was feeling really depressed. I tried to prepare foods with strong aromas, and these scrambled eggs with pennyroyal and buck's-horn plantain are among the dishes that have managed to hit most of my senses.
Scrambled eggs with pennyroyal and buck's-horn plantain
Ingredients
Serves two:
2 slices toasted bread
1 avocado
150ml greek yogurt
2 eggs
1 stalk celery
4 tbsp fresh pennyroyal
a handful of Buck's-Horn Plantain
butter
Directions
Cut the celery into thin slices and fry in butter for a couple of minutes.
Add the eggs and cook them.
Place the toast on two serving plates. Arrange the sliced avocado, and spoonfuls of greek yogurt.
Top with the scrambled eggs and garnish with mint and Buck's-Horn Plantain.
 One year ago:
Homemade taco seasoning mix
This goes to Taste Space who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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