I kind of like breakfast for dinner. I’m not a huge fan of scrambled eggs, but these sounded good – and they were. This is a good, easy dinner. It was late so we whipped it up quickly, but it would be nice with a mixed green salad. This recipe is from the Splendid Table web site – I listen to the podcast every week.
Luxury Scrambled Eggs
Keep the eggs tender by slowly scrambling and not overcooking. A heavy non-stick pan is a great help here.
Serves 3 to 4
* 1 large scallion, thinly sliced
* 1/2 tightly packed tablespoon curly parsley leaves, chopped
* 1/2 tightly packed tablespoon fresh basil or tarragon leaves, chopped
* 6 large eggs
* 2 tablespoons heavy cream
* 3 ounces cream cheese, cut into about 3/4-inch pieces
* Salt and freshly ground pepper as needed
* 2 tablespoons butter
1. Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
2. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm, or quite firm.

• Luxury Scrambled Eggs (The Splendid Table)
• Multigrain Country Loaf with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Sauvignon Republic 2006 Stellenbosch Sauvignon Blanc (Stellenbosch, South Africa). Sauvignon Republic sells wines locally, but sourced from all over the place. I like this SB – for a white wine, it’s nice. Good with eggs.