Scrambled Eggs with Tomatoes, Spinach and Boursin Cheese
- Prep Time: 5
- Cooking Time: 10
- Serves 2
Facebook fan Diane Richardson from Georges Mills, NH shared a video of her making this delicious breakfast dish. As soon as we saw it, we immediately asked Chef Network Partner Liz Harris from Floating Kitchen to recreate it and photograph it for our web site. It's a delicious way to get more Vitamin A and Iron into your diet and a hearty start to ANY day!
1 tablespoon unsalted butter
4 Backyard Farms Cocktail Tomatoes, quartered
4 cups loosely packed fresh spinach
3 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Boursin cheese
Melt the butter in a skillet over medium heat, swirling it around as it melts to coat both the bottom and sides of the skillet. Add the tomatoes and spinach and cook, stirring occasionally, until the spinach is almost fully wilted, about 2-3 minutes.
Push the tomato and spinach mixture over to one side of the skillet. Add the beaten eggs to the now cleared side of the skillet. Sprinkle the tops of the eggs with the salt and black pepper and let cook undisturbed for about 30-60 seconds. Then stir/scramble the eggs, incorporating them into the tomato and spinach mixture. Continue cooking and stirring until the eggs are almost done, about 2-3 minutes depending on your desired level of doneness. Stir in the Boursin cheese.
Remove the skillet from the heat. Transfer the scrambled eggs to serving dishes. Season with additional salt and pepper, if desired. Serve immediately.