French Scrambled Eggs
serves 1 (multiply accordingly)
2 eggs
2 tbsp milk or cream (I compromised and used half & half)
pinch sea salt
few grinds fresh cracked black pepper
2 tsp butter
pinch dried dill weed*
1 scallion, chopped
~1 oz cream cheese, cut into small bits
chiffonade of spinach (3-6 leaves), optional
Whisk eggs, half & half, sea salt and fresh cracked black pepper in a small bowl. Melt butter in a non-stick saute pan over medium heat. Add egg mixture to pan. Continuously stir egg mixture using using a heat proof spatula. Eggs are done when they are set, but still creamy. Remove pan from heat, add dill weed and the cut up bits of cream cheese. Residual heat from eggs will melt the cream cheese and spinach.
*A combination of chopped fresh herbs such as chives, chervil, marjoram, parsley & tarragon (fines herbs in francey-pants lingo!) are equally as delicious!
