I recently caught the end of a Barefoot Contessa episode where the dish was a breakfast that looked absolutely amazing! Since I only saw a few minutes of the episode, all I knew was that it involved scrambled eggs and goat cheese, but with the power of Google, that was all I needed to know! I found the recipes I was looking for and cooked this on a leisurely Saturday morning--what a delicious breakfast! If you are a fan of goat cheese (as we are in the Sanburg household), you will definitely love these eggs!
Slow Cooked Scrambled Eggs with Goat Cheese
6 Servings
16 extra large eggs
1 1/4 cup milk or half and half
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, divided
6 oz. goat cheese, crumbled
2 tablespoons fresh chives, minced
Whisk eggs in a bowl with milk, salt and pepper. Heat 2 tablespoons butter in a large saute pan. Add eggs and cook until desired doneness, stirring constantly. Remove from heat, add goat cheese, chives and remaining 2 tablespoons butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasoning, then serve hot.
Country Hashed Browns
5 tablespoons unsalted butter
1 1/2 lb. boiling potatoes, peeled and 1/2 inch diced
1 1/2 cup chopped yellow onions (about 2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts
1/2 lb. smoked ham slices, 1/2 inch diced
Melt butter in a large saute pan. Add potatoes, onions, salt and pepper and cook over medium low heat for 15-20 minutes, turning occasionally with a flat spatula until the potatoes are evenly browned and cooked through (allow the potatoes to first cook for 5 minutes before turning). Turn off heat and add parsley, scallions and ham.
Source: Ina Garten
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