Rose scrambled eggs



Step 1

Crack all the eggs into a bowl and add the rose extract.

Step 2

Heat a nonstick pan or skillet over medium heat and lightly coat it with vegetable oil or cooking spray.

Step 3

Whisk the eggs and extract in the bowl, pour them into the warm pan, and reduce heat to low.

Step 4

Gently whisk the eggs in the pan, allowing small curds to form. When they’re soft and a little runny, remove from heat. The residual heat from the pan will finish cooking the eggs evenly and allow the curds to set.

Step 5

Spoon the scrambled eggs onto the toasted brioche and top each slice with one rose petal.