Chef John Brennan whips up scrambled eggs packed with flavor perfect for brunch.
¼ cup of heavy cream
1 tsp salt & pepper
8 picked chopped basil leaves
¼ cup shredded fontina cheese
¼ cup sun dried tomatoes
1 tbsp butter
1 tsp minced garlic
½ cup cooked pastina pasta
1.In a small bowl add eggs, heavy cream, salt & pepper and whisk with a fork
2. Heat a small pan on high, add butter and garlic
3. Once the pan is hot, add egg mixture, let cook and begin to fold eggs over on themselves.
4. Once the eggs are about half way cooked, add cheese, basil, pastina, sun dried tomatoes and mix in hot pan until done
5. Plate, serve with potatoes, toast & enjoy!