Sunday, April 13, 2008
Scrambled Eggs with Goat Cheese and Chives
We are breakfast fiends and on the weekends we like a big, yummy breakfast. I finally perfected the scrambled egg. The key is to whip them well, add a tablespoon of water, and cook them slowly on low heat. Remove them from the pan when they are still a bit moist, the carry over cooking will finish them to perfection!
This serves 2
3 large eggs, or 4 if you are really hungry
1 tsp water
4 tbl good quality goat cheese crumbled
fresh chives, chopped
Salt and pepper to taste
*Add the water to the eggs and whip well. In the meantime heat a non-stick pan to medium, and butter the pan (you can use cooking spray)
*Pour in the eggs and the chopped chives (save a few for garnish)
*Keep the eggs moving, tilting the pan to spread them out
*When they are starting to congeal, add almost all of the goat cheese (saving a bit back for garnish)
*When the eggs are still moist, transfer them to your serving plate and the remaining chives and goat cheese
We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza. I searched a bit and found a great...
We were scheduled to get together with our dear friends, and I was planning on making this comfort food meal. Unfortunately, hubbies School...
My husband and his work mates are in love with something called Famous Dave's Bread Pudding, which they always have when they are in Ar...