Sour Cream Scrambled Eggs

(6 servings)

  • 5 Tablespoons butter
  • 12 large eggs
  • 1/2 cup sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 teaspoon ground rosemary
Melt butter in top of a double boiler over hot (not boiling) water.

Beat the eggs in a bowl with a rotary beater until lemon color, then blend in sour cream, salt, pepper and rosemary.

Pour the egg mixture into butter in double boiler.

Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets. Cook until as firm as you desire.

The eggs need to be done but still soft and fluffy.

Serve while hot with crisp buttered sourdough bread toast.

This is a very tasty and unusual recipe. The eggs are cooked in a double boiler so they turn out tender yet fluffy.

Mr Breakfast would like to thank taintfair for this recipe.

Recipe number 922. Submitted 4/1/2003.