- 6 eggs
- 3 tablespoons butter
- Salt and pepper to taste
- Herbs, such as sage, to garnish
Add all the eggs to the pan and stir gently, taking care not to break up the brains more than necessary. Sprinkle with salt and pepper to taste, and fold in the herbs after a minute. With constant and gentle stirring, the eggs will congeal around the brains in a minute.
Remove the scrambled brains and eggs from the heat while the eggs are still very soft and barely cooked through. The eggs will continue to cook on the plate. Serve hot, with more herbs to garnish.