Wednesday, May 12, 2010

Scrambled Eggs with Cream Cheese and Chives

Chives are up! And sending up their little purple buds. This is a favorite recipe for Springtime brunches:
8 large eggs

1 Tbsp minced fresh chives

1/4 tsp salt

1/8 tsp pepper

2 oz cream cheese cut into bits (you can also use chevre!)

1 Tbsp unsalted butter

Whisk together the eggs and chives, salt, pepper. Add the cream cheese.

Melt the butter in a skillet over moderate heat.

Add egg mixture. Cook, stirring for 4-6 minutes.

Sprinkle with more chives! Enjoy! -From the Gourmet Cookbook

If you eat these with a slice of hot buttered toast and a cup of tea, you will feel rather like you are in a cottage in the British countryside. With a side of roasted potatoes, and you are in a hole in the wall cafe on mainstreet Stillwater. Either way: you will feel very contented with the world.

1 comment:

  1. We've made these twice and it is officially our new favorite scrambled egg recipe! Thanks for sharing