Dinner at Home

Chapter 1-1

Part 1: Appetizer—Winter

Chapter 1

Sinfully Soft Scrambled Eggs

1 tablespoon of olive oil and 1 tablespoon of butter

6 eggs

Splash of half-and-half or, if you’re feeling really decadent, cream

4 scallions, sliced thin, very top of the green reserved for garnish

1/2 to 3/4 cup shredded Beecher’s Flagship or other mild, flavorful cheese

1/4 pound pancetta, cubed

Melt butter with olive oil in a skillet over medium heat. Whisk eggs and half-and-half together. When the butter’s froth just begins to dissipate, add the pancetta, and cook until lightly browned. Pour off some of the fat, return pan to stove and lower heat. Add scallions and sauté until just fragrant. Add beaten eggs and give a quick stir to distribute scallions. Add about half of the shredded cheese. Now, let the eggs cook on low heat. It may seem like nothing is happening, but after ten minutes or so, gently push the eggs with a spoon. Soft curds should begin to form. This is what you want—gentle curds. Continue to gently push the eggs, forming more and more curds. When the eggs are still a bit wet, but mostly curds, add the rest of the cheese, turn off the heat, and cover. Let sit for 2-3 minutes.

Serves 2.