SLOW-COOKED SCRAMBLED EGGS

INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon olive oil
6 eggs
salt and freshly ground pepper
1/4 cup creme fraiche or sour cream
1/4 cup grated cheese (the recipe called for Jack cheese although I used Parmesan)
1/2 cup chopped fresh herbs (the recipe called for flat leaf parsley and chervil, however I used parsley and marjoram)

METHOD
Crack the eggs into a large bowl, season with salt and pepper and add 1/4 cup of either the creme fraiche or sour cream, whisking to combine.

Heat a 10-inch nonstick skillet with 1 T. olive oil and butter over medium heat. After the butter melts, add the eggs. Reduce the heat to low. Use a wooden spoon to stir the eggs in a clockwise direction. It will start out very soupy.

Soon it starts to thicken. When the eggs are cooked three-quarters of the way through with curds forming, stir in the Jack cheese.

Continue to cook and stir the eggs until they are still moist with some liquid, about 25 to 30 minutes, stirring frequently, but not constantly. Just before they have finished cooking, stir in the chopped herbs.

Turn off the heat and let the eggs stand for a minute of so. Divide the eggs among the serving dishes. Top each with a dollop of creme fraiche and a grinding of pepper.

Serves 2.