It’s almost spring and my herb garden has already sprouted back to life, I am ready to put fresh herbs up front in any recipe I can, and the chickens are nearly back to full production of eggs. Adding a goat or cream cheese into the mix and you wind up with a scramble that is creamy and scrumptious.
1 oz Cheve or cream cheese
Pat of butter
2 pinches of salt
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 Tbsp chopped fresh thyme
Pick the thyme leaves off the woody stem and mince these along with the other fresh herbs. You want about a tablespoon of each of the three herbs.
Add cheese to a bowl, sprinkle with thyme and a pinch of salt, mash with a spoon until well assimilated. Crack three eggs into a bowl, add a pinch of salt, chives, parsley and whisk well.
Turn burner to med-high heat, add one tbsp butter to skillet. Wait a few minutes until burner is hot to move skillet over burner. Tilt the pan a little so the butter pools in one corner, drizzle the eggs directly onto the butter. Set skillet back flat on burner. Let the eggs sit a little before turning them over with a spatula and continue to break up eggs.
When eggs are mostly but not fully cooked, add cheese/herb mixture right next to eggs in skillet, mash with spatula to warm up. Next fold the cheese/herb mixture into eggs, breaking them up and mixing vigorously together as the eggs finish cooking.
Slide eggs out of skillet and directly onto plate.
Notes: This recipe is for one potion but it’s easy to multiply by just doubling the ingredients.