Some days are just crazy. Lately it seems like all days are. Due to miscommunication I thought my husband wasn’t going to be home for dinner so I really didn’t plan for it.
I needed dinner in a hurry and couldn’t really figure out what I was going to do so I decided we would have breakfast for dinner – bacon and eggs to the rescue. It was perfect because R had been asking for scrambled eggs and I told her when we got eggs we would. Mama pulled through.
K isn’t really a scrambled egg kind of guy. He likes them sunny side up. Making individual eggs tonight was not happening so I used his favorite food – mushrooms.
Taleggio Scrambled Eggs for 5
13 eggs beaten until frothy – best flavor and results – use farm fresh, free range eggs
5 baby bella/crimini mushrooms
1 small onion
2 cloves garlic
2 tablespoons butter
2 inch chunk of taleggio
Melt butter in frying pan. Once the butter is lightly browned, add diced onions, mushrooms and garlic. Here is my super duper dicer. It is so easy to use and I love it! Once the veggies are soft and slightly brown pour in the eggs. I use a silicone spatula to constantly scrape them off the bottom. I have had my silicone spatula for 6 years!!! Sadly it isn’t the same one I linked to you but my in laws gave me mine for Christmas one year. She didn’t quite believe I really wanted one for Christmas but best gift EVER. Once eggs are almost done, throw in cube pieces of taleggio. Keep stirring eggs until they just lose their shine. Any longer, they will be overcooked.
Serve with anything you like. Today we served bacon. In my case, I am a bacon snob. I don’t like just any bacon. I like slab bacon. Because it is so expensive I stock up on “bacon ends”-the pieces that aren’t perfect or the end chunks. I got them for $1.99 lb. the other day at BB’s but sometimes get them at Shady Maple Market for $3 lb.