My husband and I are Wisconsin transplants. Our families live far, far away from Milwaukee, and most of them choose to visit us in the summertime months, when the weather here is more, shall we say — civilized.
I love these visits, because I get to plan fun, company-worthy meals and menus. The trouble with entertaining out-of-towners for days on end is that it can be expensive. Holy cow. Loading in groceries for four extra people for a long weekend always gives me sticker shock in the checkout line — which brings me to the wonderful ‘egg-onomical’ (I know, sorry) recipe I’m sharing with you today!
Once during our guest’s stay, I’ll take a break from the usual continental-style breakfast and make a more substantial brunch. These eggs are a standard go-to dish for me, especially in the summertime when I don’t have to buy fresh parsley and basil — because my herb garden is going berserk!
Please tell me that you have your very own herb garden. If you don’t, you must plant one immediately. It won’t be ready in time for these eggs, of course, but it’ll still be going strong right up through September. So get to it, I’ll wait. Thank you.
So, I’ve been waiting for the perfect opportunity to blog about these dressed up scrambled eggs. When I saw that Sparboe eggs are on sale for like, a nickel a piece, I decided that the timing was right. The moment is here. Prepare yourself!
To round out my bargain brunch menu for this weekend’s guests, I’m going to pick up a couple of packages of the Bagels Forever bagels that are on sale, and a jar or two of the Chantaine Preserves — also a bargain. I’ll set out a big bowl of sale white peaches and nectarines, brew up some ‘joe, and pour glasses of the sale Florida’s Natural o.j. Maybe, if I’m feeling extra CRAZY, I’ll mix up some screwdrivers with the sale Fleischmann’s Vodka (just for myself though; our company this coming weekend are teetotallers).
They’re creamy, melty, and herb-y (that’s not really a word) all at the same time. Here’s the recipe – I hope you enjoy it!
LUXURY SCRAMBLED EGGS
Serves 3 – 4
Source: Adapted from the Weeknight Kitchen newsletter, by The Splendid Table and Lynne Stearn
- 6 eggs, lightly beaten
- 1 scallion, thinly sliced
- A hefty pinch of your favorite chopped herbs (I use Italian parley and basil, because they’re growing on my patio; you can use whichever you like!)
- 3 oz. cream cheese, cubed
- 2 T. half and half
- Salt and pepper to taste
- Butter for the pan
Place all of the ingredients in a mixing bowl and whisk to blend.
Place a 10-inch non-stick skillet over medium heat and melt about a tablespoon of butter, swirling to coat the pan. Pour in the egg mixture, and stir with a spatula. Continue stirring slowly until large curds form, about four minutes or so. Cook them to your liking; I like mine when they’re still a bit wet (keep in mind, they’ll continue to cook when you take them off the heat). Transfer to a platter, garnish with a sprig of herbs. Serve hot.
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