Easy Meal – Scrambled Eggs with Fresh Herbs and Rice

Serves 2

Ingredients:

 1 ¼  cup cooked Rice

4 large eggs

2 scallions, whites and greens, sliced

Fresh chopped herbs, i.e., chives, basil, parsley . . .

Olive oil spray

2 tsp Butter

Chef Josef’s Tarragon Citrus

Instructions:

 Heat a skillet on high and spray or drizzle with Olive oil.

Add 1 tsp of the Butter and allow to melt and sizzle.

Add scallions and cook until soft.

Add the Rice and mix with the scallions.  

Allow to sit cooking in the skillet for about a minute.

Take a spatula and push the rice to two sides of the skillet.

Turn heat to medium.

Add the other tsp of butter to the bare space and allow to melt a bit.

Break the 4 eggs into the bare area with the butter and use the spatula to break the eggs.

Sprinkle ¼ tsp of the Tarragon Citrus seasoning blend over the eggs and rice.

Add the fresh herbs and scrape the area with the eggs back and forth as they cook until the doneness that you like.

Divide the rice and eggs in half with the spatula and serve.

Onion Tart (Zwiebelwaehen)

Serves 4

1 - 12” tart pan or square pan
1 Pie shell or 8 oz. pastry for Tart Dough

1 Tbsp Olive oil
1 Tbsp Butter
1 med Red onion
1 med Yellow onion

Filling:

1 cup of Crème/or half and half
3 Eggs
5 oz. Gruyere cheese /or Swiss cheese, grated
3 Tbsp. Flour
Season with 1/2 tsp. Chef Josef’s Original seasoning blend

Instructions:

Roll out pastry to 1/8” thickness and place in baking pan. Puncture it with fork multiple times.
In a sauté pan melt olive oil and butter on medium high, glaze onions until light brown. Place on top of pastry dough.

Mix flour into grated cheese.
Whip eggs and crème and add to cheese. Add seasonings filling.
Spoon on top of onions.

Bake at 420 ̊ for 20 min. Reduce heat to 375 ̊ and bake for an additional 25 minutes. Allow to sit for 15 min before serving.
Can be served hot room or temperature.

You can add cooked, chopped bacon or sliced mushrooms into the filling to create different variation.