Those are chives. In my garden. Peeking up through the soil and screaming that IT. IS. FINALLY. SPRING
Finding those little green sprouts in my garden is heaven for me. I am so happy that I could...I don't know...sing? dance? pee my pants? Probably. How about if I just show my heavenly happiness by whipping up some of my most favoritest eggs in the whole world? This is a food/recipe/cooking blog, after all.
I love, love, love a good poached egg. Runny yolk is king, but The Original Pancake House (not IHOP; never IHOP; their pancakes are crumbly) won me over with a simple scrambled egg that I now crave. It isn't always on the menu, but sometimes, if you ask the staff nicely (and they have the cream cheese on hand...yes, CREAM CHEESE; doesn't that sound great?), you can still order them. And now, thanks to me sharing my extreme happiness, you won't have to wait until you are at The Original Pancake House and on your best behavior to get some Heavenly Scrambled Eggs.
(inspired by eggs eaten at The Original Pancake House and adapted from Alton Brown's Scrambled Egg technique)
1-2 tablespoons heavy cream (whole milk or half & half will work, but I prefer the cream)
fresh ground black pepper
1 tablespoon butter (optional...I DON'T use it with a non-stick pan)
1-2 ounces of cream cheese, cut into 1cm cubes
freshly snipped chives
In a small mixing bowl, combine eggs and cream with a fork or whisk.
In a non-stick skillet, melt the butter over medium-low heat until it bubbles OR just heat the non-stick skillet to medium-low without the butter...I seriously never use butter unless the pan isn't non-stick.
You NEED the pan to be hot before you add the eggs.
Add a little salt to the egg mixture, then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, add the cream cheese cubes and sprinkle in the chives.
Increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves.
As soon as the cream cheese begins to melt (it won't all melt...there will be pockets of tangy, creamy goodness) and the eggs aren't liquidy, remove from the heat and serve.
Season with fresh black pepper and garnish with additional fresh chives, if desired.
I do recommend that you heed Alton's warning: "Remember: if they look done in the pan, they'll be over-done on the plate." (Serves 1...or 2, if you are better at sharing than I am)