Though there’s butter, cheese, and sour cream already in the mix, the real star of this decadent egg dish is the earthy, nutty pumpkin seed oil. Toasted pumpkin seeds also add a welcome crunch to the rich, soft-scrambled eggs. This recipe is adapted from chef Markus Glocker of New York City’s Bâtard.
Featured in: The Green Gold of Austria
- 1 Tbsp. unsalted butter
- 1 medium shallot, minced (¼ cup)
- ¾ cup finely chopped ham
- 1 tsp. toasted pumpkin seeds
- 4 large eggs, lightly beaten
- 3½ oz. Emmenthaler or Gruyère cheese, coarsely grated (1 cup)
- 1 Tbsp. sour cream
- Kosher salt and freshly ground black pepper
- 2 tsp. Styrian pumpkin seed oil
- Coarsely chopped flat-leaf parsley, for garnish
- In a medium saucepan over medium heat, melt the butter. Once the foam begins to subside, add the shallot, ham, and pumpkin seeds; cook until the shallots are soft and translucent but still without color, 5–6 minutes. Pour in the eggs, whisking constantly, and continue cooking until the mixture just begins to thicken, 6–8 minutes more. Remove from the heat and immediately whisk in the cheese and sour cream. Season with salt and pepper, then transfer to a shallow bowl. Drizzle with pumpkin seed oil, garnish with parsley, and serve immediately.