- Craig Claiborne born (1920)
Amuse-Bouche Scrambled Eggs
- 4 eggs
- 4 Teaspoons milk
- 2 slices bacon, diced
- 2 scallions, green and whites separated and finely chopped
- 2 Ounces goat cheese
- Soy sauce, for garnish
- Salt and pepper, to taste
Serving scrambled eggs in an egg shell doesn't have to be viewed as some fancy presentation. It's an easy way to spice up your meal and put the otherwise wasted egg shells to use.
Take the eggs and gently tap the smaller end against a hard surface to get a clean opening from the top. Pour out the eggs into a bowl, clean the egg shells with warm water and set aside. Add the milk to the eggs and whisk; set aside.
In a sauté pan on medium-high heat, cook the bacon. Add the scallion whites to the bacon and bacon fat and sauté until soft, about 2 minutes. Pour the eggs into the pan and scramble. When they’re close to being done, fold in the goat cheese. Season with salt and pepper to taste. Serve in the empty egg shells and garnish with scallion greens and a drizzle of soy sauce. Egg shells can be served in a shot glass or on a mound of course salt.