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Cheesy Cast-Iron-Skillet Scrambled Eggs
Bobby Flay
Serves 4
4 tablespoons unsalted butter
1 small red onion, finely diced
1 jalapeño, cut into thin rounds keeping seeds
12 large eggs, lightly beaten
Salt and freshly ground pepper
1⁄2 pound firm goat cheese, crumbled
2 tablespoons finely chopped chives
Melt the butter in a large cast-iron skillet placed on
the hottest part of a grill. Add the onion and
jalapeño, and cook until soft. Stir in the eggs,
and season to taste with salt and pepper. Continue
stirring until soft curds form. Remove the skillet
from the heat, and mix in the goat cheese and chives.
Serve immediately.
Photograph by Christoper Baker.
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