Skillet Eggs with Salsa Verde and Blistered Tomatoes

Ingredients:

• 12 eggs
• 3 tbsp butter
• 1 cup of parsley
• 1 cup of basil
• 1 cup of tarragon
• 1 cup of dill
• cherry tomatoes
• 1-2 cups of good olive oil
• 1 lemon
• 1 shallot

Directions:

1. Boil a pot of water and blanch herbs (each kind separately) for about 20 seconds. Transfer to ice
   water and then to a towel-lined tray to dry.
2. Meanwhile, toss cherry tomatoes in salt and olive oil, roast in oven on 350 until blistered.
3. Blend herbs with olive oil, salt, and lots of black pepper. Set aside.
4. In a small pan, heat olive oil and add finely minced shallots until fragrant, about 2 minutes. Mix into the blended herb sauce.
5. In a large pan over medium heat, melt butter. Crack eggs into the pan. Cook until whites are no longer runny.
6. Top with salsa verde and blistered tomatoes. Add a squeeze of lemon right before eating. Enjoy with warm & crusty bread.