Chive Scramble

When I was home visiting family my mom made fresh eggs for breakfast ever morning. Compared to my rushed coffee & biscotti, scrambled eggs were a revelation. I'd forgotten how fantastic a simple egg can be, especially my mom's. She whips her eggs with such vigor they practically have peaks. Then, to really send it over the top, my dad brings in a handful of fresh garlic chives from the garden. Quickly minced with kitchen shears right into the eggs, the chives added just the right pop of color & subtle flavor. So, it may see silly to share a scramble egg recipe, this one's really dreamy. Add a smattering of gooey cheese & you'll be happy to wake up early to make breakfast.

Chive Scramble, for 2

4 large eggs

1 - 2 tsp. chives, minced

1 tbsp. half & half

1/4 c. oxacan cheese, grated*

1/2 tbsp. butter

salt to taste

pepper to taste

Whip eggs with a fork (or egg beater if you have it) until fluffy. Add salt, pepper & half & half. Fold to combine. Melt the butter over medium heat. Once warm & melted, add the eggs. Let sit until it begins to firm up, then scramble. Just before the eggs are set, add the cheese & chives. Serve with toast or an english muffin for a yummy breakfast or with tortillas, salsa & roasted potatoes for a hearty dinner.

*Oaxacan cheese is a semi-hard Mexican cheese not unlike Monterey Jack. It melts beautifully & has a nice subtle, creamy flavor. It can be found in most Mexican groceries, but if you like, you can easily substitute it for Monterey Jack, Mozzarella or even Cheddar.