Soft Scrambled Eggs With Brie Food

BREAKFAST EGG SCRAMBLE WITH BRIE

Steps:

• In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
• In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
• Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.

SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA

Steps:

• Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes.
• Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside.
• In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes.
• Serve the scrambled eggs on top of the crispy quinoa.
• Make the quinoa: In a medium saucepan, combine 3 1/4 cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge.

BEST SCRAMBLED EGGS EVER

Steps:

• Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
• Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.

SOFT SCRAMBLED EGGS WITH BRIE

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.