Scrambled Eggs With Goat Cheese And Dill Recipes

Steps:

• Heat a charcoal grill with coals. Spread them out in one dense layer.
• 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.

Steps:

• Halve eggs lengthwise and carefully remove yolks. Purée yolks, goat cheese, milk, mustard, pepper, and salt in a food processor until smooth. Add dill and pulse until finely chopped.
• Spoon (or pipe using a pastry bag) goat cheese mixture into egg whites.

Steps:

• Whisk eggs in large bowl until well blended. Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots; sauté 3 minutes. Add remaining 2 tablespoons butter to skillet and let melt. Add egg mixture; cook 2 minutes without stirring. Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
• Divide scrambled eggs among 4 plates. Garnish with mint sprigs, if desired, and serve.

Steps:

• In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted.