Chimichurri Scrambled Eggs

 

Butter or extra-virgin olive oil

4 eggs

2 T. chimichurri sauce

Chimichurri Sauce

1 C. fresh parsley

1 C. fresh basil

1/2 red onion, chopped

3 garlic cloves, minced

2 T. fresh lime juice

2 T. champagne vinegar

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. red pepper flakes

1/4 C. extra-virgin olive oil, or enough to create a pourable sauce

 

Drizzle olive oil or add a pat of butter (or both) in a frying pan and heat on medium-low. As the pan is warming up, whisk the eggs in a small bowl. When the oil is shimmering, pour in the eggs and move them around in the pan with a spatula. As the eggs cook, continue moving them around in the pan, cooking them until they’re soft set and no longer shiny, 2 to 3 minutes. Stir in the chimichurri sauce and divide between 2 plates. Serve with sauce on the side. In a food processor, pulse the parsley, basil, onion, garlic, lime juice, vinegar, salt, pepper, and red pepper flakes to combine. With the machine running, drizzle in the olive oil and blend until the sauce pales slightly in color and thickens, about 1 minute. Makes about 1 cup.