Mill City Cooks

Scrambled Egg Cheese Curd Bruschetta with Grilled Spring Vegetables

By Market Chef Heather Hartman

Serves 6

6 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!