Friday, August 15, 2008

Gourmet Scrambles

Yes, this is a Rachael Ray recipe. Shut up.

The accompaniments were stupid and pointless, but the eggs were really good. We did not use truffle oil because I could not find any. We used some herbed Laughing Cow cheese wedges instead of the Boursin/Alouette because it was cheaper and lighter. I also did not cook the eggs in butter - I just used cooking spray. We liked the eggs a lot but we will probably not make them again.

I hate you, Rachael Ray.

scramble

Gourmet Scrambles
Rachael Ray, Cooking 'Round the Clock

6 large eggs
Salt and pepper
1/2 tsp hot sauce, such as Tabasco
1 tsp truffle oil or white truffle oil
2 Tbsp chopped or snipped fresh chives
3 Tbsp herb cheese, Boursin or Alouette, cut into bits
2 Tbsp butter
1 plum tomato, seeded and finely diced
2 slices whole-grain bread, toasted

Heat a medium nonstick pan over medium heat. Whisk eggs together with salt, pepper, hot sauce, truffle oil, chives, and herb cheese. Add butter to pan and let it melt. Add eggs and scramble to desired consistency. Serve eggs garnished with diced fresh tomato and a slice of whole-grain toast on the side.

Yield: 2 servings

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