Olive Oil Puddled Eggs Recipe

See Also: Breakfast and Brunch · Main Dishes

Olive Oil Puddled Eggs

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use your aebelskiver pan to make these perfect scrambled egg balls. Each egg makes about 2 or so.

extra virgin olive oil
eggs
salt and pepper
snipped fresh herbs, as desired (or snipped sun-dried tomatoes)

Heat aebelskiver pan on burner with just enough olive oil to make a puddle in the bottom of each hole. In glass measuring cup whisk the eggs with salt, pepper and snipped herbs. When oil is hot, pour some egg mixture into each hole, about 3/4 full. Using a teaspoon, as the egg sets on the bottom roll it around to make it cook evenly and to form a ball. Serve several to each person, or pile into salads, tomato shells, on thin bread wafers, etc.

Recipe created 2004-04-12.