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Site by Eric Theise
A quick fix, this breakfast sandwich works well as a late night supper too.
Serves 2 people
Prep: 5 min • Cook: 5 min • Ready in: 10 min
Toast the Roan Mills Sonora sandwich bread and butter generously with 1 tablespoon of butter per piece. Be sure to spread the butter evenly all over the surface, don’t leave any dry corners.
Melt the remaining 2 tablespoons of butter in a skillet over high heat and when the butter foams up add the eggs and stir as they cook. Once they are about ¾ of the way done, add the chervil and some salt and pepper. Turn off the heat and finish cooking. Divide the scrams between the two slices of toast and serve them forth.
Recipe from the Kenter Canyon Farms test kitchen