Creamy Scrambled Eggs

Brunch, p. 41

12 eggs

½ cup light cream

2 tablespoons chopped fresh marjoram or thyme

4 tablespoons butter

6 oz. goat cheese, diced

A handful of nasturtium flowers, torn (optional)

Salt and cracked black pepper

Toasted walnut bread, to serve

Put the eggs in a bowl and beat in the cream, marjoram or thyme, and a little salt and pepper. 

I halved the recipe so I'd only make two servings. Also I used thyme and it was tasty.

Melt the butter in a nonstick saucepan, add the eggs, and stir over a low heat until the eggs are just beginning to set.

Stir in the goat cheese and continue to cook briefly, still stirring, until the cheese melts into the eggs. 

I may have used slightly more goat cheese than the recipe recommended.

Add the nasturtium flowers, if using, and spoon onto the toast. Serve immediately.

Served with some leftover buffalo chicken nuggets, which was actually a nice pairing.

My Rating: 4/5 "I adore goat cheese, so this was an easy sell for me. I tried to find nasturtiums and it didn't work out, but if anyone makes this with them I'd love to hear what effect they add. The bare-bones version of the recipe is good, though, and made me feel sophisticated about eating scrambled eggs."