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Creamy Scrambled Eggs with Goat Cheese and Basil

Today is my LAST day alone.  Thank gawd.  Tomorrow begins the onslaught of kids, then Beloved comes home (finally!!) Friday night and I couldn’t be happier about it.  I’ve had just about enough of being on my own.

I had a lovely time in Charleston – it was certainly good to spend time with Beloved after 3 weeks apart.  It’s an absolutely beautiful city, and we’re thinking about going back over the Christmas holidays.  Since it’s been awhile since I’ve done one, tomorrow I think I’ll review the restaurant we ate at every night I was there.  It was, without fail, simply delicious (I have two words for you:  Watermelon. Daiquiri.  Not that the consumption of two or three influenced my judgment of the food. Ahem).

Anyhoo, I believe I promised a French-style scrambled egg recipe a couple of weeks ago, but simply have not gotten around to it.  This recipe, while not cooked in the traditional French style (which includes a double boiler and takes twenty minutes – for scrambled eggs!), makes wonderfully creamy eggs with a nice tangyness from the goat butter and cheese, and the basil adds a touch of lovely earthiness.  This is a great brunch dish if you want to impress someone and takes practically no time at all.  It is a great accompaniment to Fried Green Tomatoes.

Creamy Scrambled Eggs with Goat Cheese and Basil

Creamy Scrambled Eggs with Goat Cheese and Basil

serves 1

1/2 tablespoon goat butter
2 large eggs
1 ounce soft goat cheese, broken into small pieces
1/2 tablespoon fresh basil leaves, thinly sliced
pinch kosher or sea salt
2 or 3 grinds black pepper

Melt butter in a small, heavy skillet over medium-low heat.

In a small bowl, whisk the eggs, salt and pepper together with a fork until well-blended and frothy.

Pour the eggs into the skillet; immediately begin stirring with a spatula. Stir constantly until the eggs are creamy but almost set. Remove from heat and stir in the goat cheese.

Plate, sprinkle with the basil and serve immediately.

Printable version (requires Adobe Reader)

Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday





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