Scrambled Eggs with Artichoke Ragu
Scrambled eggs is one of my favorite foods in life! I think it’s a great way to use leftover sauces, meat, vegetables, cheese, or almost anything. My artichoke ragu recipe is the most delicious and versatile recipe in my repertoire, and here it is in scrambled eggs!
Ingredients (serves 4-6):
1 Tablespoons olive oil
1/2 cup sliced mushrooms
1 cup artichoke hearts, canned or frozen, diced
1/2 teaspoon chopped garlic
1/2 cup diced tomatoes, seeds removed
1 Tablespoon fresh parsley chopped
1 teaspoon truffle oil
4 eggs, beaten
Method: Heat olive oil in warm sauté pan, then add the mushrooms and cook until just starting to soften. Add the artichokes, garlic, tomatoes, and sauté over medium heat for about 8 minutes. Finish with truffle oil, and salt and pepper, to taste. Set aside.
Heat a 10” non-stick skillet over medium-high heat. Add 1 tablespoon butter and melt partially. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to eggs and whisk. Turn down heat to low and add eggs. Stir slowly until they scramble. Just before they are done, stir in artichoke ragu and turn heat off. Serve warm and garnish with parsley, if desired.