It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in!
You all know that I eat eggs all the time. Most of the time they are consumed in a very simple way – scrambled or fried. But weekends sometimes require something special.
These eggs can definitely be qualified as special – without fussy ingredients or crazy techniques. Poaching the scrambled eggs keeps them perfectly soft and creamy and is much easier than actually poaching a whole egg. Richie is the only one who has poaching success in our house thus far.
The goat cheese sauce adds luxurious flavor – serve it for a special weekend breakfast alongside some pumpernickel toast for dipping and a mimosa if you dare!
Poached Scrambled Eggs with Goat Cheese Sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients (2 servings)
- 2 oz goat cheese
- 1/8 cup warm water
- 2 heaping Tbsp grated parmesan cheese
- 3 eggs
- salt & pepper
- olive oil if desired
For Goat Cheese Sauce
Combine goat cheese and water in a small bowl.
Bring 1/3 cup water to simmer and stir in goat mixture and parmesan cheese. Lightly simmer to let mixture thicken. Season with salt and pepper.
For Scrambled Poached Eggs
Bring a large sauce pan of water to simmer.
Meanwhile, beat eggs for about 20 seconds.
Stir water in pan in circular motion with a wooden spoon, creating a whirlpool.
Reduce heat, stop stirring and pour eggs into the center of whirlpool.
Cover and cook for 40 seconds.
Drain water from pan and carefully transfer eggs to strainer.
Place eggs in bowls, spoon cheese mixture around and drizzle with olive oil.