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Spring Scrambled Eggs
Topping
3 tablespoons unsalted butter, room temperature
3 ounces feta cheese, room temperature
Rosemary and thyme for garnish
Eggs
6 pieces of canadian bacon
6 slices roasted red bell pepper,* cut into 3-inch triangles
5 eggs
1/2 cup half-and-half
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter
In a small mixing bowl, cream together butter and feta until smooth. Set
aside. If making ahead, refrigerate overnight in an airtight container.
Bring to room temperature before beginning the eggs.
In a large mixing bowl, whisk together the eggs, half and half,
rosemary, thyme, salt and pepper. Melt butter in a large skillet over
medium flame. Once the butter starts to bubble, add egg mixture. Using a
rubber scraper, move the eggs around the pan for a smooth consistency.
If you'll be serving eggs later, remove the pan from heat while eggs are
still slightly runny. Cover and set aside.
Arrange the 6 slices of Canadian bacon on a baking sheet and top with
roasted peppers. Preheat broiler. Just before serving, spoon the eggs
over the red peppers. Divide the butter and cheese mixture among the six
servings. Broil until golden brown, about three minutes.
Serves six.
* Roasted peppers are available in many supermarkets. To make your own,
place whole peppers over gas burner or under the broiler. Rotate pepper
until entire skin is blackened and blistered. Put into zippered plastic
bag to cool. Peel off black skins, then core and seed. By keeping the
peppers whole during this process you'll retain the wonderful juices.
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