Herbed Scrambled Eggs with Brie
An egg is a nearly-perfect food, replete in vitamins and minerals (except Vitamin C) and with more accessible protein than a steak. It’s comes in convenient packaging and can be eaten in every conceivable way — baked, hard-boiled, scrambled, souffléd, pan-fried, poached, even raw (although the latter is only advisable if you’re on a first-name basis with the hens).
Scrambled is probably the easiest way to prepare an egg and therefore probably the way most of us make our egg-based breakfasts. But why limit yourself to morning eggs? This sophisticated version of scrambled eggs with Brie and fresh herbs is best served in the evening. You won’t believe how delicious a five-minute dinner can be!
Herbed Scrambled Eggs with Brie
Cut a few slices off of the Brie and save the rest for a later meal of crackers and fruit. (Normally, you’d want to have the Brie at room temperature before serving, but since you’re going to be heating it anyway and it’s much easier to cut when cold, take it out of the refrigerator just before using.) Whether or not you remove the edible white rind or include it in your slices is up to your tastebuds.
Snip or thinly slice whatever fresh herbs you have at hand — in this case, I used pineapple sage, chives, and basil — and set aside. Put a non-stick pan on the stove over medium heat and add a pat of butter to it.
Crack two eggs into a bowl, add about 1/2 cup whole milk, and whisk with a fork until well-blended. Grind in a bit of fresh pepper and sea salt. (Don’t overdo it — you can always add more later.) By now, your pan should be the perfect temperature. Pour in eggs and let set for a minute or two. When they start bubbling up, use a spoon or heat-proof spatula to move the eggs around and scramble them. Add fresh herbs and Brie and continue to cook, stirring constantly, until the egg is cooked through and opaque. Immediately remove from heat and serve, garnishing with tomatoes or more fresh herbs if desired.
Enjoy!
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