GREEN SALAD WITH SCRAMBLED EGGS

Ingredients for 4 servings:

Vinaigrette

1/2 teaspoon Dijon Mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

3 cups salad greens

1 fresh tomato, chopped

Eggs:

2 tablespoons butter

4 large eggs

2 tablespoons milk or cream

1/4 teaspoon kosher salt and fresh pepper to taste

Directions:

Salad: Measure the mustard into a salad bowl.  Whisk in the vinegar and then the oil.  Season to taste.  Place the salad greens and tomato pieces on top of the dressing and reserve.

Eggs: Heat the butter in a skillet.  Whisk together the eggs and cream until well combined.  Pour the eggs into the hot skillet and break up the eggs as they coagulate by beating them with a fork and shaking the pan as they cook.  When the curds reach a creamy, almost-set consistency, take the pan off the heat.

Assembly: Toss the greens and tomato with the dressing.  Fold in the warm eggs and serve immediately.