As part of the Cabot Creamery “Cheese Board”, I’m lucky enough to get a box of goodies delivered to my door once a month!
Yesterday I was once again greeted by the friendly FedEx man with a box filled with lots of great stuff. A heavy canvas shopping bag (look out Farmer’s Market!), a snazzy wine-bottle multi-tool, a huge dish cloth, and, of course, some more amazing cheeses!
Of the three samples I received this time, the “Everything Bagel Cheddar Cheese” caught my eye, and got my mouth watering.
I do love me a good everything bagel, and cheese is, of course, one of my favorite food groups, so the thought of combining the two…had my attention.
Of course, Cabot nailed it. It’s exactly what a really good everything bagel would taste like, if topped with a thick slice of excellent white cheddar. Lovely stuff!
After I recovered from my initial swoon, my first thought was,”This would make some killer eggs!”
I was right…
Garden Scramble with “Everything Bagel” Cheddar
3 farm-fresh eggs
2 Tbsp. milk or cream
2 Tbs. butter, divided
1 tsp. minced garlic
1/4 cup each red/yellow/orange bell pepper
Dash of salt & pepper
1 Tbs. fresh parsley, divided
1 Tbs. fresh cilantro, divided
2 tsp. fresh chives, divided
3 oz. Cabot “Everything Bagel” Cheddar Cheese
1 round of flatbread (optional)
Mise en Place:
Whisk eggs until just combined, with milk, and a dash of salt and pepper. Mince garlic, dice peppers, and chop fresh herbs. Cut cheddar into 1/4 inch dice. Warm flatbread. Toss herbs to combine.
Prepare the Dish:
In a medium skillet, melt butter over medium heat and saute garlic, peppers, and 1/2 of the mixed herbs, until peppers just begin to soften. Remove from skillet, set aside and keep warm.
Add remaining butter to the skillet. When butter is hot, pour in the egg mixture and shake the pan until eggs are mostly set (see our post on Perfect Scrambled Eggs, here!) Next, add the sauteed veggie, herb mixture and cheese cubes, toss, remove eggs from heat and cover until cheese has melted.
To serve, divide scramble between two plates, top with remaining pepper mixture and fresh herbs, and serve with warm flatbread.
Eating in the garden is optional.
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