|Quick Cheese and Chive Scrambled Eggs on Toast
Saturday 9th July 2011 ~ Ambleside Rush Bearing
Now, I use my microwave a lot for heating up drinks and defrosting etc, but seldom do I use it for “full blown” cooking, however, I make the exception for quick and easy scrambled eggs! If you undercook them slightly, they carry on cooking to give you light and fluffy scrambled eggs! This particular recipe is a favourite ~ fresh free-range eggs with Boursin cream cheese and fresh chives and/or spring onions, delicious! I served these scrambled eggs on lightly toasted wholemeal bread and they certainly hit the spot after such an early start and a round trip of three hours!
So, here without further ado, is my recipe for Quick Cheese and Chive Scrambled Eggs on Toast!
Serves one person, just increase amounts for more people, and please do try to use free-range or organic eggs, as well as good quality bread, it just takes this simple dish to a higher level!
2 large free-range eggs
1 tablespoon milk
2 tablespoons Boursin herb and garlic cream cheese
Small bunch of chives, snipped OR, 2 small spring onions, chopped finely
1 teaspoon butter
Salt and pepper, to taste
Butter for spreading
2 slices of wholemeal bread for toasting
Simply mix the first four ingredients together in a jug, whisk them all together well ~ then season to taste with salt and pepper. Melt the butter in a microwave proof bowl or jug and then add the cheesy egg mixture.
Put the egg mixture in the microwave on half power (50%) for 3 minutes, and take them out every 30 seconds to mix, fluffing them up and mixing the liquid eggs with the semi-cooked eggs. As soon as the mixture is wet and slightly firm but not runny, take the eggs out and allow to rest for 30 seconds.
Meanwhile, toast your bread and butter it, place the toast on a plate and pile the scrambled eggs on top of the toast – add a knob of butter and a few chives if you like, and serve immediately with a pot of tea, fruit juice and a daily paper!
See you later with some picnic photos and picnic food recipes from the other evening……………….