Recipe by Chef Jonathan Bardzik
Large, meltingly-tender, rich curds of scrambled eggs get a pop of sweetness from corn shoots. Crisp toast topped with chevre and microgreens bring the plate together for a perfect, spring-fresh, Mother’s day breakfast.
8 large eggs
4 tsp whole milk
3 tbs butter
1 bunch popcorn shoots, torn in thirds
1/2 cup freshly grated cheddar or other mild cheese
4 slices wholegrain bread
½ cup chevre at room temperature
1 cup Mother’s day microgreen blend
1) Combine eggs with milk and a couple pinches of salt and a few cracks of pepper. Whisk for 20-30 seconds.
2) Warm a large, non-stick sauté pan over medium-low heat. Add butter to pan.
3) When butter stops foaming, add eggs.
4) Start toasting bread.
5) Fold eggs gently toward middle of skillet with a rubber spatula to form large soft curds. When eggs are just about cooked, fold in popcorn shoots and cheese. Continue to cook, gently folding with spatula until eggs are cooked but still glistening. Remove from heat.
6) Spread each piece of toast with 2 tbs chevre and top with ¼ cup microgreens blend. Serve with eggs.
TIP: Stirring with long, slow strokes produces large, delicate curds of scrambled eggs.