Wednesday, January 28, 2015

Scrambled Eggs with Boursin Cheese and Spinach

Scrambled Eggs with Boursin Cheese and Spinach
Cook's notes: Its easy, fast to make and looks fancy. These creamy scrambled eggs are sure to be a family favorite. Another delicious flavor combo would be topping the scrambled eggs with a piece of smoked salmon or cooked ham slice. The egg dish is served over whole grain toast. Recipe serves 2-3 and adapted from Carla Hall co-host of The Chew.
  • 1 TB. butter
  • 6 large eggs
  • 1/4 cup half and half or heavy cream
  • 1/2 tsp. dry mustard
  • 1/2 tsp. each dried chives and parsley flakes
  • 2 TB. from a package of Boursin Garlic and Herb Cheese or Alouette Garlic and Herb
  • 1-1/2 cups fresh baby spinach leaves, stems trimmed

  • In a blender add eggs, cream, spices and Boursin cheese. Blend well.
  • In a large skillet melt butter on a medium high heat. Add egg mixture and spinach leaves.
  • Gently stir in a figure-eight motion until eggs are cooked, creamy and not dry. It just takes a few minutes. 
Cook's notes: I thought these kitchen tips were useful to pass along.

Great idea for a kid's party -freeze ice cream scoops ahead of time. 

1 comment:

  1. I just made an egg bake last weekend with spinach, wild rice and lots of other goodies. My guests loved it.This sounds like a winner, too.