Servings: 4 to 6
Sour cream takes the place of milk or cream in these fresh-from-the-farm scrambled eggs, lively with herbs and served on mild leaves of butter lettuce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Recipe adapted from Moveable Feast with Fine Cooking.
I have made this recipe more times than I can count so I MUST leave a review! I don't even really like eggs but this recipe is fantastic! Very quick and simple, excellent depth of flavour...I think the sour cream is the real secret here. I must admit that while the recipe is pretty much flawless as is, I've made a few modifications over time based on what I have available to me. My favourite substitution is using sundried tomatoes instead of fresh...I do everything else the same, I just eyeball how many sundried tomatoes I want. YUM.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?