The slow-cooked scrambled eggs are by themselves unbelievably creamy, and when you throw in the slightly tangy fresh goat cheese, the entire affair becomes one forkful after another of insane creamy deliciousness. Hot buttered toast and some fresh-squeezed orange juice complete this easy brunch that's good enough to serve company.
- 16 extra-large eggs taken out of the fridge at least a half-hour before using
- 1 1/4 cups milk or half-and-half
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 6 ounces fresh goat cheese (I like Coach), crumbled
- 2 tablespoons minced fresh chives
Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
Take the pan off the heat and add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Serve hot.