I don’t often share breakfast posts, usually because we are in too much of a hurry in the mornings, but very often breakfast is my favourite meal of the day. When I was young, whenever my dad made breakfast, he would always make scrambled eggs with chopped chives, in Polish ‘szczypiorek‘ – try saying that before 8am! The Poles are also very fond of grains and rye bread is quite typical, so this morning I served mine on rye sourdough. I also couldn’t resist crumbling over some of the most delicious locally produced Goat’s Cheese from Childwickbury Farm, found in a local deli yesterday.
You could add chopped Polish ham too, but as it’s National Vegetarian Week (the goat’s cheese is made using vegetarian rennet) I have left it out.
|
Chive Scrambled Eggs (with Goat’s Cheese)
(Serves 2)
Ingredients:
2 teaspoons butter
1 tablespoon fresh garden chives, chopped
2 organic, free range eggs, lightly whisked
2 slices bread (I used rye sourdough)
1 tablespoon crumbly goat’s cheese – optional
Method:
1. Toast and butter your bread
2. Melt a teaspoon of butter in a frying pan gently – take care not to burn it
3. Add in the chopped chives and coat in the butter
4. Mix in the lightly whisked eggs, allow to cook for 30 seconds and then begin stirring the eggs until they scramble.
5. Once cooked, serve the scrambled eggs on toast, sprinkle with goat’s cheese and a few fresh chives.
 |