I still had some of that great goat cheese (chevre) that I got on sale and have been putting it in *everything* ever since. Today I made a delicious egg scramble with a roma tomato, basil from the garden and lots of that wonderfully light and creamy chevre!
Tomato Chevre Scramble
|1 ozb.||chevre goat cheese||$0.46|
|1 diced||roma tomato||$0.20|
|3 leaves||fresh basil, sliced thinly||free – from the garden|
|to taste||salt and pepper||nada|
STEP 1: Crack the eggs into a bowl and briefly whisk with a fork. If you like a more uniform color to your scrambled eggs, whisk longer or whisk less for a more marbled look.
STEP 2: Melt the butter in a small skillet over medium-high heat. The pan is ready for the eggs when you see the “foam” on the melted butter start to bubble. The pan should not be so hot that the butter begins to brown.
STEP 3: Pour the whisked eggs into the pan all at once. Let the bottom layer of the eggs solidify befor stirring. Using a spatula, gently pull the outside edge of the eggs toward the middle, letting some of the liquid egg flow back into the empty space (and therefore touch the hot pan and begin to solidify). Do this all around the edge of the pan until most of the egg is no longer liquid.
STEP 4: The mostly solidified egg mass should be in large, soft clumps and still appear glossy. Over stirring the eggs while cooking will yield small, flakey granules of egg. Cooking past the glossy point will yield dry, less creamy eggs.
STEP 5: Place the eggs on a plate. Briefly saute the diced tomato in the hot pan (hot tomatoes have a more pronounced flavor than fresh, unheated tomatoes). After the tomatoes have heated, gently stir them into the eggs along with the chopped basil. Top with crumbled chevre and salt and pepper to taste.
NOTE: I bought my basil plant for $2.50 a week ago and I am already able to steal a few leaves for my eggs without harming it. Basil grows fast and will, without doubt, supply me with a TON of fresh basil. Well worth the investment! Make sure to buy your little basil seedling during the summer when fresh herbs are sold at most markets. You can plant it in a pot and keep it indoors all year round as long as it gets plenty of sunlight.