For whatever reason I haven’t been eating many eggs lately. They are normally one of my protein sources but they haven’t been calling my name. So I figured I’d make a nice batch of scrambled eggs for dinner since my diet has been heavily vegetarian recently. I have found the key to cooking delicious scrambled eggs is to use low heat! They turn out much creamier. Unfortunately my pictures are pretty poor here due to the lighting, but you get the point. I quickly sautéed the endive in some butter, then added some chicken base, water, s&p to do a quick ‘braise’, and lastly baked them in the oven topped with a little cheese. They were really delicious along with the eggs. I ate half the eggs in a potato slider and the rest plain, omit bread for wheat free meal.
- 5 eggs
- splash of heavy cream
- avocado, diced
- cherry tomatoes, chopped
- Beat eggs and heavy cream.
- In a nonstick pan melt some butter over low heat. Once melted add the eggs. Allow to set lightly on the bottom before stirring. Do not over stir!
- Once they are mostly cooked season with s&p and add in the avocado and tomatoes. Cook until desired consistency.
- endive, halve lengthwise
- chicken base
- cheddar cheese
- In a skillet melt a pat of butter. Add endive cut side down and cook 3 minutes medium heat, just to soften and lightly brown. Flip endive over, season with s&p.
- Dissolve a tiny bit of chicken base in a splash or two of water. Add to skillet. Continue to cook for 3 more minutes.
- Top endive with cheddar cheese slices and bake in a 350° oven for 5-10 minutes, until endive hearts are tender.