By Market Chef Heather Hartman
Ingredients6 free range eggs 1 tablespoon butter Fresh Chives Sea salt, fresh cracked black pepper Fresh Cheese Curds (from Singing Hills Goat Dairy, I love the Dill flavored ones) 1 fresh baguette or small loaf of un-cut bread (maybe 2, be prepared) Vegetables to grill (asparagus, green onions, etc.), Grill and cut into small pieces.
In a medium sized bowl, break eggs and whisk with a fork, or actual whisk….but the fork is what I reach for. Easier to clean.
Have a non-stick pan, or well-seasoned cast iron pan on medium heat. Add the butter, let it melt around pan. Add eggs, cover, and turn pan down to low for 1 minute. Uncover, add chives, salt, fresh cracked black pepper.
Stir gently with a spatula until a bit curdy. I am sure better words can be used to describe the texture, but hey, we are making scrambled eggs. Make it work! I like mine soft, others like them firm. Seek out your audience.
Add the dill cheese curds from Singing Hills Goat Dairy and cover. Cook for 1 more minute. Do not overcook. I love these cheese curds. I like the gals at Singing Hills. I like goats. This will make everyone happy.
Grill the bread, cut side down. Cut them in slices. Rub with garlic.
Spoon the egg/goat cheese mixture on top of bread. Add grilled asparagus, onions, whatever you can grill on top.
Have extra bread on hand. This will drive them crazy, in a good way. Best brunch appetizer ever!