Tuesday, June 5, 2012
cheesy, chivy scrambled eggs
My oldest is a huge Harry Potter fan. Yesterday while I was at a fabric and craft store I happened upon an Unofficial Harry Potter Cookbook and just had to get it for her. By bedtime she had already cooked up two recipes and they were delicious. My oldest loves to make eggs and it's a good thing because everyone in the family loves to eat her scrambled eggs. This was a great recipe. Very moist and flavorful.
My youngest pretended to fall asleep while she ate her eggs. We think our oldest may have cast a spell on these eggs.
cheesy, chivy scrambled eggs (The Unofficial Harry Potter Cookbook, Dinah Bucholz)
1 tablespoon butter
1/4 cup heavy cream (we used half and half)
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon chopped fresh chives (we used scallions because this recipe was spontaneously prepared!)
1/2 cup shredded mozzarella cheese
buttered toast, for serving (our new favorite is toasted raisin bread)
tomatoes for serving (but only if you don't do the raisin bread; raisin bread and tomatoes just don't mix)
Heat the butter in a large skillet. Whisk together the eggs, heavy cream, salt, pepper and chives. Whisk in the shredded cheese. Pour the mixture into the skillet and cook over medium-low heat, stirring constantly and gently with a wooden spoon until set.
To serve, sprinkle more chopped chives on top. Serve with buttered toast and tomatoes.