SCRAMBLED EGGS WITH CHIVES AND CHEESE
This recipe is based on one from the menu of Los Angeles' famous 24 hour restaurant, the Pacific Dining Car. When we hit one of the local theaters for a show or musical, this is where we go for a late evening knosh.This recipe serves two:
List of Ingredients
- 4 each Fresh, large, grade AA eggs.
- 1 each 4-ounce package Philly Cream Cheese.
- 1 pinch each Freshly ground (fine) black pepper and salt.
- 2 t. Dried, chopped chives or 1 T. fresh chopped chives.
- 1 T. Brandy.
- 1 1/2 T. Sweet (unsalted) butter.
Instructions
- If you will be using the dried chives, before starting to prepare this recipe reconstitute the chives by putting them in a small bowl, sprinkle them with a teaspoon of filtered water, and let them sit at least ten minutes or until fully softened.
- Allow the eggs and cream cheese to sit outside of the refrigerator for about an hour to warm up to room temperature.
- One-by-one, break the eggs into a small bowl, remove any fragments of shell, and pour them into an electric blender.
- Add all of the other ingredients to the blender except the chives and mix at medium speed until the mixture is smooth and just starts to foam.
- Place the butter in a 12 inch saute pan over low heat, moving the pan around to coat its bottom and sides as the butter melts.
- Pour the egg mixture into the pan, add the chives and gently stir as they cook, pulling the edges into the center of the pan as they do.
- When the eggs have solidified but are still moist, transfer them to warmed plates for serving.
Final Comments
This is one of those great breakfast, brunch, or lunch dishes that just begs to be cooked in a chafing dish, at the table and in front of the other diners.These are also great as the egg part of Eggs Benedict, piled high on a slice of Canadian Bacon, on a toasted English Muffin, and drenched in a good Hollandaise Sauce. Oh, the cholesterol of it all!!!
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