Bird’s Eye
April 1, 2014
Biscuits and Sausage Gravy
April 1, 2014
I always looked forward to having Amber prepare this meal almost every Saturday morning after a jam-packed evening of reckless television watching. The fresh chives and nutty Fontina cheese work together to give standard eggs a hint of elegance.
Heat nonstick skillet over medium heat with a pad of butter in the pan. Break eggs into a mixing bowl and discard the shells. Add the cream, salt and pepper and whisk until smooth and consistent pale yellow in color throughout. Add chives and give it a quick whisk.
When butter has melted, add egg mixture to the skillet. When egg mixture starts to firm up on the sides of the skillet slide a spatula underneath one edge and lift. As you do this, tilt the pan toward the side that is lifted up so the uncooked egg on the top flows underneath the cooked egg. When most of the egg is done add the onions and Fontina cheese then chop up the egg with the spatula until it is scrambled.
Place on plate and garnish with crumbled bacon.
Ingredients
Directions
Heat nonstick skillet over medium heat with a pad of butter in the pan. Break eggs into a mixing bowl and discard the shells. Add the cream, salt and pepper and whisk until smooth and consistent pale yellow in color throughout. Add chives and give it a quick whisk.
When butter has melted, add egg mixture to the skillet. When egg mixture starts to firm up on the sides of the skillet slide a spatula underneath one edge and lift. As you do this, tilt the pan toward the side that is lifted up so the uncooked egg on the top flows underneath the cooked egg. When most of the egg is done add the onions and Fontina cheese then chop up the egg with the spatula until it is scrambled.
Place on plate and garnish with crumbled bacon.