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
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