Scrambled Eggs with Meyer Lemon Salsa Verde


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.

What you will need

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

Meyer Lemon Salsa Verde

Freshly shredded parmesan cheese

Toasted bread, such as pain au levain


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