Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Lg. eggs* |
| 600 millilitres | Milk |
| 4 ounces | Fresh breadcrumbs |
| 1 tablespoon | Parsley, chopped |
| 1 pinch | Chopped thyme |
| 2 tablespoons | Chopped chives or scallions |
| Salt and pepper | |
| 2 tablespoons | Butter |
* Or six small ones. -- Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top.
Put under the grill to finish. Serve cut into wedges with a knob of butter on each portion.