Eggs make a terrific light supper, especially when served with toast and a small salad or sauteed vegetables.
6 large eggs, well beaten
2 Tbsp heavy cream
unsalted butter
2 ounces fresh goat cheese (see note)
2 tsp minced mixed herb (such as chives, dill, parsley, tarragon)
salt and pepper to taste
Whisk cream into the eggs.
In a medium non-stick skillet over medium to medium-low heat, add just enough butter to coat the bottom. When the butter sizzles, add the eggs; allow the bottom of the eggs to partially set – about 30 seconds – before scraping the cooked portions to the side with a wooden spoon or heat resistant spatula.
Scatter small chunks of cheese across the top of the eggs; gently stir and fold once before sprinkling the eggs on top. Continue stirring and folding until cheese is incorporated and eggs appear fluffy and still a little wet (the eggs will continue to cook to perfect doneness off the heat). Season to taste with salt and pepper; serve immediately.
Note: Sour cream can be substituted for the goat cheese, though there will be less tang and brightness to the eggs. Because sour cream contains more moisture, the heavy cream can be omitted.
Serves 2.
