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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.

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

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