Scrambled Eggs with Pimento Cheese
Scrambled eggs are the most popular preparation of eggs at least in our family. We think of the eggs as a perfect canvas, a place to discover new flavors and experiment. So why not add Pimento Cheese to eggs, it the perfect match. Serve with Buttermilk Biscuits and Broadbent bacon.
INGREDIENTS
4 large, organic eggs at room temperature
1/4 cup half and half
1/4 teaspoon Kosher salt
1 tablespoon unsalted butter
Fresh ground pepper
2 tablespoons Pimento Cheese
DIRECTIONS
In a medium mixing bowl, whisk together the eggs, half and hall, and salt until mixture is uniform in color and texture and light and foamy. No streaks of yellow or white.
Melt the butter in a non-stick frying pan over medium heat, allow butter to coat the whole pan and just start to foam.
Add the eggs to the center of the pan and reduce heat immediately to medium low.
As the edges of the eggs start to set, use a rubber spatula and gently push the eggs from on edge of the pan to the other. Continue this process, allow uncooked eggs to settle between swipes and allow uncooked eggs to cook, push the eggs to create curds.
When the eggs are mostly cooked (slightly wet), add Pimento Cheese and fold in with eggs a couple of times until cheese is melted and eggs are shiny with moisture.
Remove from heat and transfer to individual dishes, enjoy.
Serve with Buttermilk Biscuits and sides of your choice. If you are looking for the most delicious bacon, I recommend Broadbent Hams, a Kentucky Proud business that makes the most delicious Country Ham and Bacon.
Yield: 2 servings
