As part of a promotional campaign for the movie "Julie and Julia," Sony Pictures asked esteemed chefs to share recipes that were inspired by Julia Child. This one was devised by Mark Peel of the Los Angeles restaurant Campanile.
INGREDIENTS
3 large fresh organic eggs
3 tablespoons sweet butter
2 tablespoons half and half
1/2 teaspoon kosher salt
2 tablespoons pecorino Romano cheese, freshly grated
2 small sprigs basil
DIRECTIONS
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In a small heavy bottom skillet, over medium-low flame, heat 1 1/2 tablespoons sweet butter until just golden brown
Crack the eggs directly into the skillet and pour in 1 tablespoon of half and half and add the 1/2 teaspoon kosher salt.
As the eggs cook scramble them gently with a fork. After a minute, grate the cheese directly into the skillet.
When the eggs are almost done, add the rest of the half and half and butter.
Mix everything together gently with the fork. Remove the eggs from the pan piling them in a fluffy pile in the middle of a warm plate. Garnish with very small sprigs of basil and serve immediately. Serves two.
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