914. Chevre-Caper Scrambled Eggs

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Sometimes a mid-week treat is warranted. This breakfast is rich in protein and has robust flavors coming from the goat’s cheese (chevre) and pickled capers.The softly cooked eggs (medium to medium-low heat is key), merged with melted silky flavorsome goat’s cheese, topped with the perfect complimentary salty capers with a tinge of acidity are the ideal morning treat that is both delicious and good for you. Since not everyone might be partial to the salty-sour bursts of capers nor the odorous nature of chevre, I have detained the recipe below in quantities per person. I highly recommend serving over rustic buttered toast.

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Ingredients: (per person)

a knob of butter
2 eggs
a pinch of salt
2 Tbsp goat cheese
1-2 tsp capers
toast, to serve

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Method:

Over medium heat, slowly melt the knob of butter in a non-stick pan.
Whisk the eggs with a pinch of salt and pour into the pan. Lightly scramble the eggs with a wooden spoon.
When it is about half-way set, add the sliced chevre cheese and lightly mix into the eggs for a minute more until the eggs are set but still visible moist (the will continue to cook a bit more even off the heat).
Put the cooked eggs over buttered toast, and top with a teaspoon or two of capers.
Serve immediately.

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