This is a very tasty and unusual recipe.

6	tbsp	butter
12	lg	eggs
1/2	cup	sour cream
3/4	tsp	salt
1/2	tsp	freshly ground pepper
3/4	tsp	ground rosemary

• Melt butter in top of a double boiler over hot (not boiling) water.
• Beat the eggs in a bowl with a rotary beater until lemon color, then blend in sour cream, salt, pepper and rosemary.
• Pour the egg mixture into butter in double boiler.
• Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets. Cook until as firm as you desire.
• The eggs need to be done but still soft and fluffy.
• Serve while hot with crisp buttered sourdough bread toast.

• Serves 6