Scrambled Eggs with Chive and Marscapone

This is the easiest recipe ever because nothing has to be measured exactly, and you can substitute any cheese or garnish (or add veggies). We like our scrambled eggs soft, but if you prefer them firm, just cook them a bit longer.

(Serves 2)

4 eggs

dash milk or cream

salt, pepper

very small cut of butter

Tbsp. marscapone cheese (or cream cheese)

1-2 tsp. chopped chives

Heat butter in saute pan over medium-low heat. In bowl, whisk together the eggs, milk/cream, salt & pepper. Add to melted butter, cook low and slow about 3-5 minutes, until eggs reach desired consistency. Turn off heat, add cheese until melted. Throw the chopped chives on top, and you’re done!

 

Farm Fresh Eggs

Here at Living Uphill, we love our eggs. There is nothing better than a plate of soft scrambled eggs with chives and a touch of marscapone on a raining weekend morning. So when Mel moved to a farm, the first thing she did was get chickens!

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Talk about fresh eggs, these things stay fresh for weeks, and look at how cute they are! (Grocery store eggs are on the left).

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