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


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.

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