Recipes
Poached Scrambled Eggs with Goat Cheese Sauce
- Breakfast
Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly in a vortex of boiling water, then immediately drains them. The result is super-creamy, perfectly scrambled eggs; topped with goat cheese sauce, the dish becomes a kind of reverse omelet. If you're scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.
Ingredients
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4 ounces soft fresh goat cheese
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2 ounces aged hard goat cheese, such as Etude or goat Gouda, shredded ( 1/4 cup packed)
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1 tablespoon freshly grated Parmigiano-Reggiano cheese
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Salt and freshly ground pepper
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4 large eggs
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Extra-virgin olive oil, for drizzling
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1 teaspoon chopped rosemary, preferably flowering rosemary
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