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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


11 comments

Okay, John will probably want this, I want it too, but hell over hamlets, I can’t see buying goat butter (the natural market we have likes to charge way too much and the supermarket we like doesn’t go that far, only with goat cheese). I’m sure it will taste fine with regular butter, but this will be a weekend requirement to try.
Now to find something to do with all that sage I have leftover from the sweet potatoes… :-)

Jan says:

Oh, goat butter is horribly expensive so I only use it in dishes where I know it will enhance it. Regular butter will work just fine.

Give me a bit, and I’ll think of something for you to use the leftover sage in. ;)

Pseudo says:

Two of my favorite things are goat cheese and basil. I’d love this, but like Jen I doubt I’ll find any goat butter. I guess I could go looking….

Jan says:

Don’t worry about the butter – like I told Jen, the regular stuff will work just fine in this.

I love goat cheese. This sounds like it might be my dinner …
(I’m going to be on my own tonight!)

Jan says:

Yes? Did you make it? Did you love it? :)

Michele says:

This is another one of our favorites and makes a great breakfast, lunch or dinner. I also adore goat cheese, eggs and caramelized onions. That sweet and tangy just do it for me.

Jen & Pseudo; I don’t think that goat butter is a requirement. Jan uses it because she can’t tolerate cows milk. Right Jan?

Jan says:

I didn’t even think about caramelized onions, but you can bet I will the next time I make this!!

And yes – I use it because I don’t tolerate cows milk. But I may have to lay off the goat dairy a bit, too – it’s starting to give me heartburn. *sigh*

****drooooooool*****

Oh, sorry, where are my manners? :) I was trying to say YUMMMMMMMM!!! Yet another delectable dish I’m SO going to have to make – I might have to follow Jen with the regular butter mode…for now! ;)

[...] largely responsible for my quick defection from Whole30 last June).  They’ve figured very prominently in several recipes, whether I’ve mentioned it or not.  They are simply spectacular…and [...]

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