bonnie’s sunday scramble

How To Make bonnie’s sunday scramble

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  1

  Cooks Tip: Boursin Garlic and Fine Herbs is a soft specialty cheese, usually found in the deli. It is exceptionally delicious in this scrambled eggs recipe. Enjoy!
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  2

  Heat an 8-inch egg pan over medium heat and melt the butter.
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  3

  Crack two large eggs into a small bowl and beat with a fork for about a minute.
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  4

  Pour the beaten eggs into the pan. After a minute, take a spatula and gently pull the eggs in from the outside edges to form "curds" as the eggs cook. (Don't stir)
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  5

  Don't leave the eggs. It only takes a couple of minutes to finish cooking them. When the eggs reach a stage when they are half cooked, still wet, slightly runny, but starting to come together, THEN you will add the cheese. Gently fold the 2 teaspoons of cheese into the eggs. Don't stir. It will only take a few seconds more and the eggs are done when all the runny part is gone.
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  6

  In this photo, we are almost to the done stage. Eggs are slightly wet. Don't let the eggs overcook. They should be fluffy and tender and have little white snow caps from the cheese, like in my last photo
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  7

  Make these eggs for someone special. Enjoy!
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