Prep 10 mins
Cook 5 mins
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.
- Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
- Blend well, then add one more egg and blend again.
- Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
- Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
- Warm a 10-inch (preferrably nonstick) skillet over medium heat.
- Hold the pan away from the stove and spray with the cooking spray.
- Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
- Add the shallots and salt and sauté briefly.
- Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
- Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
- Return the pan to the heat.
- After about one minute, repeat the standing and scraping procedure.
- Continue until the eggs are cooked almost to your liking.
- They will continue to cook after removed from the heat.
- Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.
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 :=)
Don't wait for company to make these eggs they are delicious! Love the goat cheese in them along with the combination of herbs Thanks Sackville for a lovely brunch.
out standingly deliousious. Had em for supper last night.