Scrambled Eggs with Basil

This is one of my favorite summer breakfasts, preferably paired with some toasted rosemary olive oil bread from El Jardin Bakery. It's super easy, but the basil really transforms scrambled eggs into something special. You can use other herbs, too, but basil is my favorite. For more pungent herbs (e.g. thyme, sage, oregano), you'd want a smaller quantity.

2 eggs per person
1 Tbsp chopped fresh basil per egg

Beat the eggs in a bowl, then stir in the basil. Heat some butter or oil in a skillet and cook the eggs, scrambling as you go, until cooked through.

Serve hot.