Egg burji

1In a medium bowl, crack the 4 eggs (4 large) and add 2 tablespoons of milk (2 tablespoons). Whisk together until the mixture is well combined and slightly frothy.

2Heat a non-stick skillet over medium-low heat and add 1 tablespoon of butter (1 tablespoon). Allow the butter (1 tablespoon) to melt and coat the bottom of the skillet.

3Once the butter (1 tablespoon) is melted and bubbling, pour the egg mixture into the skillet.

4Let the eggs (4 large) sit undisturbed for about 30 seconds until they start to set around the edges.

5Using a spatula, gently stir the eggs (4 large), pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs (4 large) are softly set but still slightly runny. This should take about 2-3 minutes.

6Remove the skillet from the heat. The residual heat will continue to cook the eggs (4 large) slightly.

7Season with salt and pepper to taste, and gently fold in your choice of fresh herbs.

8Serve immediately, garnished with additional herbs if desired.