Indulgent herb-scrambled eggs

The indulgent amount of butter and cream makes these eggs taste amazing. The added bonus is that those ingredients allow you to pre-cook the eggs and hold them until serving time. A quick warm-up under the broiler just before sitting down is all the last-minute effort required. Try substituting blue cheese for the feta for a nice punch!

Topping
3 tablespoons unsalted butter, room temperature
3 ounces feta cheese, room temperature
Rosemary and thyme for garnish
Eggs
3 English muffins, split and toasted
6 slices roasted red bell pepper,* cut into 3-inch triangles
5 eggs
1/2 cup half-and-half
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
5 tablespoons unsalted butter

In a small mixing bowl, cream together butter and feta until smooth. Set aside. If making ahead, refrigerate overnight in an airtight container. Bring to room temperature before beginning the eggs.

In a large mixing bowl, whisk together the eggs, half and half, rosemary, thyme, salt and pepper. Melt butter in a large skillet over medium flame. Once the butter starts to bubble, add egg mixture. Using a rubber scraper, move the eggs around the pan for a smooth consistency. If you’ll be serving eggs later, remove the pan from heat while eggs are still slightly runny. Cover and set aside.

Arrange the English muffin halves on a baking sheet and top with roasted peppers. Preheat broiler. Just before serving, spoon the eggs over the red peppers. Divide the butter and cheese mixture among the six servings. Broil until golden brown, about three minutes.

Serves six.

* Roasted peppers are available in many supermarkets. To make your own, place whole peppers over gas burner or under the broiler. Rotate pepper until entire skin is blackened and blistered. Put into zippered plastic bag to cool. Peel off black skins, then core and seed. By keeping the peppers whole during this process you’ll retain the wonderful juices.