Scrambled eggs are served almost every weekend at my house. My husband and I are the only ones who eat them. And while he could eat plain old eggs every weekend. I like to spruce them up a bit. Recently I showed off my brunch buffet and these eggs were on the menu.
Scrambled eggs are about as easy to make as pasta. At least I think so. And they are packed with protein which is super important in the morning. You should always start your day with a full belly to fuel you. But they can get a little boring. Well, for me they can. My husband could eat plain scrambled eggs any old day. So I like to spruce them up with stuff I have in the fridge. Shopping day is Monday so it can be slim picking by Saturday or Sunday morning. But I just so happened to have entertained the evening before creating this recipe so I had some pretty good stuff on hand.
First I cooked some diced pancetta that I had left over. It is Italian bacon but has more salt and less smoky flavor. I cooked it until crispy and then removed it with a slotted spoon leaving some grease in the pan. Then I poured in the eggs and a dash of milk that I had whisked together into the pan with the pancetta grease. I cooked until they just began to scramble.
Now it’s time to really make them fancy. I had some goat cheese left on hand and I crumbled it into the eggs as I continued to scramble them. The key to creamy scrambled eggs is not to cook them too quickly.
When the goat cheese was fully incorporated, I added the pancetta back in and I added some chopped chives as well. I folded it all together and that was that.
It was served with some chopped chives on top as a garnish. They came out so creamy and then you get a little chewy, salty bite of pancetta. It’s was delicious and elegant. Fancy scrambled eggs will be served at my house more often. They were a big hit at brunch!