Slow-Cooked Scrambled Eggs with Goat Cheese (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
16 extra-large eggs |
1 1/4 cups milk or half-and-half |
1 1/2 teaspoons kosher salt |
3/4 teaspoon freshly ground black pepper |
4 tablespoons (1/2 stick) unsalted butter, divided |
6 ounces fresh goat cheese, such as montrachet, crumbled |
2 tablespoons minced fresh chives |
Directions:
1. Heat a charcoal grill with coals. Spread them out in one dense layer.
2. Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
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