Slow-Cooked Scrambled Eggs with Goat Cheese

serves 6

This recipe is from Ina Garten’s Barefoot Contessa Family Style, though in the book it’s called Slow-Cooked Scrambled Eggs Three Ways. I’ve only made the version with goat cheese; why mess with a good thing.

Roasted asparagus is great accompaniment to this breakfast dish, though you might want to leave off the parmesan cheese for this pairing.

  • 16 extra-large eggs
  • cups milk or half-and-half (I use milk)
  • tsp Kosher salt
  • ¾ tsp freshly ground black pepper
  • 4 TBL unsalted butter
  • 6 ounces fresh goat cheese, crumbled
  • 2 TBL minced fresh chives
  • Whisk the eggs in a bowl with milk, salt and pepper
  • Heat 2 TBL of butter in a large sauté or omelet pan
  • Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness
  • Off the heat, add the goat cheese, chives, and the remaining 2 TBL of butter
  • Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt
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