Sunday Brunch: Fluffy, Herby Scrambled Eggs
Finding good brunch dishes when you're trying to watch your weight is not easy, so I was thrilled to come across this delicious scrambled egg recipe in The Breakaway Cook, by Eric Gower. Once I added in an ounce of grated sharp cheddar as a flavor intensifier these eggs totally rocked.
Fluffy, Herby Eggs
Serves 2
Ingredients
1 tablespoon unsalted butter
2 tablespoons minced shallot
Generous pinch of kosher salt or fleur de sel
Generous pinch of freshly ground black peppter
4 large eggs, lightly beaten
2 heaping tablespoons Greek yogurt
2 tablespoons minced chive
2 tablespoons grated sharp cheddar cheese
Procedure
1. Melt the butter in a small nonstick skillet over low heat. Add the shallot, salt, and pepper and sauté until soft, about 3 minutes. Add the eggs, stir, and cook for about a minute. Add the yogurt.
2. Stir up the eggs with a spatula or wooden spoon and continue to cook until barely set, 2 to 3 minutes. If you like your eggs custardy take the pan off the burner every thirty seconds. Keep if off for thirty seconds before you return it to the heat. Add the cheese and the chopped chives and fold in gently. Transfer to a warm plate to keep the eggs hot.
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3 Comments:
If you don't have Greek yogurt, cream cheese will also work really well in this recipe.
overw8 at 9:36AM on 02/17/08
mmm...that sounds delicious. if i hadn't just cooked up my fritatta i would whip this up.
ceforrester at 11:53AM on 02/17/08
Sounds great! A Sunday-brunch kind of thing.
levinedym at 6:22PM on 02/17/08