Serves 2
Ingredients:
1 ¼ cup cooked Rice
4 large eggs
2 scallions, whites and greens, sliced
Fresh chopped herbs, i.e., chives, basil, parsley . . .
Olive oil spray
2 tsp Butter
Instructions:
Heat a skillet on high and spray or drizzle with Olive oil.
Add 1 tsp of the Butter and allow to melt and sizzle.
Add scallions and cook until soft.
Add the Rice and mix with the scallions.
Allow to sit cooking in the skillet for about a minute.
Take a spatula and push the rice to two sides of the skillet.
Turn heat to medium.
Add the other tsp of butter to the bare space and allow to melt a bit.
Break the 4 eggs into the bare area with the butter and use the spatula to break the eggs.
Sprinkle ¼ tsp of the Tarragon Citrus seasoning blend over the eggs and rice.
Add the fresh herbs and scrape the area with the eggs back and forth as they cook until the doneness that you like.
Divide the rice and eggs in half with the spatula and serve.