Ingredients
-
3
-
1
-
8
-
2
-
1/8
-
1/8
-
1/4
-
3
-
-
2
-
-
-
-
-
Directions
Company Scrambled Eggs,The cream cheese and mayonnaise keep these eggs moist while the standing and scraping (as opposed to constant cooking) means they don’t overcook. This makes for a special breakfast and a definite difference from ordinary scrambled eggs.,Hi ~Sackville~, sorry I forgot how to make the hearts! We had these eggs the other morning, testing it for “Cafe Ponce” our in-house formal dining room. They were awesome! We would have to make some changes though – sub parsley for the basil & use Italian seasoning. However, these eggs tasted wonderful! Thanks for posting. Diane :=)
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Steps
|
1
Done
|
Combine the Cream and Goat Cheese and One of the Eggs in a Food Processor or a Blender. |
|
2
Done
|
Blend Well, Then Add One More Egg and Blend Again. |
|
3
Done
|
Transfer to a Medium Mixing Bowl and Whisk Together the Cream Cheese Mixture and the Remaining Six Eggs. |
|
4
Done
|
Whisk in the Mayonnaise, Cayenne, Nutmeg, Basil and Chives. |
|
5
Done
|
Warm a 10-Inch (preferrably Nonstick) Skillet Over Medium Heat. |
|
6
Done
|
Hold the Pan Away from the Stove and Spray With the Cooking Spray. |
|
7
Done
|
Add the Butter to the Pan and Return to the Heat, Tilting to Spread the Butter Over the Pan. |
|
8
Done
|
Add the Shallots and Salt and Saut Briefly. |
|
9
Done
|
Pour the Egg Mixture Into the Pan and Let Stand on Medium Heat About 30 Seconds. |
|
10
Done
|
Remove the Pan from the Heat, Let Stand One Minute, Then Gently Scrape the Curds from the Sides and Bottom of the Pan. |
