Scrambled Eggs with Herbs Coppa and Sun Dried Tomatoes

6 eggs and half a cup of milk, a toddler’s handful of sage, parsley, and thyme. Some pepper and let to stand for 20 minutes to let the herbs to work their way through.

The rest of the coppa was chopped up and so was a few sun-dried tomatoes. Both were cooked lightly in a pan followed by the mix. It’s better to cook scrambled eggs more slowly than quickly. A sturdy cast iron frypan on low heat provides a steady, low heat and with constant stirring, the eggs come out well.