Sunday, April 12, 2009

Creamy Scrambled Eggs on English Muffins

Scrambled eggs are probably one of my favourite ways to cook eggs. The perfect scrambled eggs are creamy with large soft curdles and just set. The key to cooking them just right is to not over scramble them and to not overcook them. You can put whatever herbs you like in the egg mixture but I prefer when they're not over seasoned. In this recipe, I used fresh dill. It would have been lovely if I had some smoked salmon to top this with, but smoked salmon is off the list of pregnancy-appropriate foods. I thought this tasted great on its own.

4 large eggs
1 tsp butter
4 tbsp milk
handful fresh dill chopped
cream cheese
2 halved english muffins, toasted

Melt butter in a skillet on medium/low heat (should not be hot enough to allow the butter brown).
In a small bowl, whisk together eggs and milk until combined. Season with dill, salt and pepper.
Pour egg mixture into skillet, and allow to set for about a minute. Slowly drag your spatula across the bottom of the pan to form soft curdles. Once the eggs are set and done to your liking, divide into four portions and remove from heat.
Spread cream cheese on English muffin halves and top with scrambled eggs.

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