Sunday, March 05, 2006

Creamy Goat Cheese Scallion Scrambled Eggs

The trick to these is to cook them VERY slowly over LOW heat, and stir regularly with a wooden spoon.

It takes awhile but it is worth it, and you have time to make other things while they are cooking. For example, I made these this morning for brunch while I made pecan pancakes with honey-banana syrup.

serves 2

Ingredients:

4 eggs
1/3 c. milk
2 scallions (green onions), chopped small, pale parts discarded
4 T. plain goat cheese (chevre)
1/2 T. butter
1/2 t. vegetable oil
1/4 t. salt

1. Whisk eggs and milk together in a bowl.

2. Heat a skillet on very very very low heat. Add butter and oil to the pan. Let melt and coat the pan.

3. Add eggs. Stir regularly. You will see that the eggs start to cook. After ten to fifteen minutes, when about half of the egg is cooked, stir in the goat cheese, scallions, and salt. It will take awhile longer for them to fully cook. I like them a little on the wet side, but keep stirring until they are your desired consistency.

4. Enjoy.

Sunday, January 15, 2006

A Faster and Healthier "Oeufs"

Faster and Healthier "Oeufs"

I had spent the night out with friends and had a bit too much to drink and had been in a smoky place all night, I hadn't had much sleep and I woke up hungry without wanting anything crunchy (too much noise!). I thought of my "Oeufs" recipe and wanted to make it but I didn't have any cream, herbed cheese, or tomatoes. Not that i wanted anything that rich anyway. So I made myself and mild, healthy version of "Oeufs" with what i had and it turned out to be a different, calmer, and yummy alternative:

Ingredients

(in each ramekin)

1/2 T butter
2 T soy milk
1 egg
sprinkling of nutmeg and ground ginger

1. Preheat oven to 375 F.

2. Put ramekins in a deep pan, then fill pan with water so it is 1/4 of an inch or a little more from the top of the ramekins. Bring water to a simmer.

3. Place 3/4s of the 1/2 T of butter in the each ramekin. Add 1 T. soy milk. Sprinkle with nutmeg and ground ginger to taste.

4. After about five or 6 minutes add the other tablespoon of soy milk and the last quarter of the butter.

5. Place the whole pan in the pre-heated oven for nine to ten minutes (Julia says less but I like to know my eggs are done). Be careful not to slosh the water into the ramekins.

6. Remove from oven, place ramekins on individual dishes and serve with fresh bread.