Appetizers » Creamy Scrambled Eggs w/ Spinach & Goat Cheese
Learn to make an old French recipe for creamy scrambled eggs, also known as oeufs brouillés. Find out how to keep large curds from forming, the key to this recipe's success. Read the STUFF magazine article on Chef Tim's commitment to local, farm fresh ingredients.
Print RecipeIngredients
- 6 local high-quality eggs
- 2 tbsp heavy cream
- 1 tbsp butter
- Maine sea salt
- fresh chive flowers
- spinach, roughly torn
- 2 tbsp goat cheese
How-to
- Combine 5 eggs with 1 yolk. (Reserve whites for another recipe)
- Melt butter in a high-rim saucepan, add the egg mixture, cheese and 1 tbsp of butter and whisk vigorously over med-low heat. The mix will slowly begin to set. Do not allow large thick curds to form on the bottom or sides of the pan. The eggs should curdle to small grains
- At this point, move the pan off the heat and add the heavy cream to cool the mass and stop any continued cooking. Taste and season
- Over medium heat, sauté spinach and chive flowers with a sprinkle of salt until you have a wilted green salad
- Plate eggs in a deep bowl or cup, or martini glass, add a dollop of the spinach and sautéed chive blossom and serve
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