Scrambled eggs: they're easy and they're good but I never feel like I can make them "pretty" enough to serve for a nice breakfast. Until I found this recipe from Leslie Mackie's, MORE from MACRINA cookbook. They are still easy and delicious they just look really nice too! The recipe calls for several types of herbs but since we always have chives growing in our yard we just use the chives. I've included the original recipe with the herbs in case you want to use more than just fresh chives.
|Herb Scramble shown with an Apple Cinnamon Pull-Apart|
2 cups cherry tomatoes, stemmed and halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 ounces Humboldt Fog goat cheese
8 large eggs
1 tablespoon chopped fresh chervil
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh italian parsley
1 tablespoon butter, for the egg pan
Toss the cherry tomatoes with the oil and a pinch of salt in a medium bowl. Set aside.
Cut the goat cheese vertically, starting at the tip of the wedge and moving toward the wider back. This cheese naturally falls apart at the center ash line - let it crumble. Set aside.
Crack the eggs into a medium bowl and add the chervil, chives and parsley. Whisk to combine.
In a large sauté pan set over medium heat, add the butter. When it is melted add the eggs. Using a rubber spatula gently move the cooked eggs aside, allowing the liquid eggs to run to the bare surfaces of the pan and cook. When the eggs are cooked to your liking, season to taste with salt.
To serve, divide the eggs among 4 plates. Top each plate with one-quarter of the seasoned tomatoes and one-quarter of the cheese.
Recipe from Leslie Mackey's, MORE from MACRINA