Blue Cheese Scramble | Want to take scrambled eggs to the next level? So did we, but we just wanted something easy to elevate this breakfast dish – after all, it’s morning and our brains aren’t really awake yet. The answer: a vinaigrette. So in this recipe, we lean on our tried and true simple dressing and pair it with some blue cheese and peppery arugula. It’s a classy little breakfast dish, with fancy flavor combinations, that will make up for your early morning grogginess.
* Serve these huevos right away while they're warm!
* You can easily scale this recipe up if you have more rugrats running around the house.
- Extra-Virgin Olive Oil - 4 tablespoons
- Red Wine Vinegar - 2 tablespoons
- Dijon Mustard - 1 tablespoon
- Agave - 2 teaspoons
- Garlic - 1 clove, finely minced
- Salt - ½ teaspoon
- Eggs - 6, beaten
- Butter - 2 tablespoons
- Cream - 2 tablespoons
- Blue Cheese - ⅓ cup crumbled
- Arugula - 1 cup
- Basil - ¼ cup, chiffonade, garnish
- Sumac - ½ teaspoon, garnish
- White Pepper - ⅛ teaspoon
- Salt - ½ teaspoon
- Ok, this is super simple. Cut up your garlic.
- Get all your other ingredients together.
- Toss everything in the mixing bowl, except the oil. Give it all a quick whisk.
- Now, while whisking, drizzle in the oil until the dressing is emulsified. All done!
- Beat the eggs together with the cream. Add a pinch of salt and let the eggs come to room temperature.
- Melt the butter over medium-high heat in the saute pan. Let it get hot.
- Now pour in the beaten eggs, add another pinch of salt, and give the pan a shake to distribute the eggs.
- Then spread the arugula around the pan.
- Let the eggs cook undisturbed for 2 minutes until they start to firm up around the edges.
- Now take your spatula and gently start folding over the eggs for 1 more minute, until the eggs are cooked but still slightly wet. Don't mix them too much, just enough to cook the eggs through.
- Add another pinch of salt, then sprinkle the blue cheese around the pan.
- Give the eggs one last big stir and cook for just 30 seconds more until the cheese just starts to melt.
- Take the pan off the heat.
- Grab two warmed plates.
- Sprinkle a pinch of sumac onto each one.
- Now lay a portion of the eggs down the center of the plate.
- Spoon some Vinaigrette all around the eggs.
- Garnish with the basil and a little more cheese. Now dig in!
* If you don't like blue cheese, try goat cheese or any other neutral cheese (but make sure it's a melting cheese).
* And if you don't have arugula, use spinach, but add a little extra pepper for some spice.