Healthy Recipe Ecstasy’s Creamy Scrambled Eggs (Re-blog)

One of my favourite things about cooking is seeking inspiration from everywhere and anywhere. Unfortunately, I rarely get time to cook all the amazing dishes I’ve found. Cooking my own recipes takes up more than enough of my time but some of these finds have been burning a hole in my taste-buds for more than a year, begging me to find the time, and, more typically here in Korea, the ingredients. Luckily, I have the next two weeks off from school and I’ve decided to devote a portion of that time to making some bookmarked recipes.

The following recipe is re-blogged from one of my favourite food bloggers, Michelle, over at Healthy Recipe Ecstasy. Her recipe for Crock Pot Chicken and Lentil Curry was the second thing I ever made in my slow cooker and it’s become a firm favourite of mine. I even introduced my family to it the first time I went home after moving to Korea. Since then, I’ve been browsing her blog on pretty much a daily basis. Her photos and recipes are astounding and I always feel as if I could reach into my computer and eat right from the screen. Consequently, I was delighted when I stumbled across this recipe.

And, now, a confession: I don’t really like creamy scrambled eggs. I prefer mine drier but Michelle, may have just converted me forevermore. Thank you, Michelle, for the introduction and the permission to share this wonderful recipe (I’ve had it about 5 times in the last two weeks, made with spinach in the photo above)!

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(from Healthy Recipe Ecstasy)

I don’t know if I’ve mentioned this before, but I am obsessed with eggs. All kinds, all ways. Poached, fried, scrambled, baked, you name it. I make myself scrambled eggs or an omelette at least four times a week. I even scramble eggs in the microwave at work to get my fix. If you’ve never done it before, microwave scrambled eggs can be delicious but they are a tricky animal. The difference between yummy and rubbery is just a few seconds.

Today, I’d like to dispel a common myth about scrambled eggs. Most people think the only way you can have creamy scrambled eggs is to add milk or cream. UNTRUE. All you need is the right cooking technique and you can have the most amazing creamy scrambled eggs you’ve ever tasted without the added calories and possible stomach upset (I love you cream but my stomach is still holding a grudge…).

INGREDIENTS (makes enough for two people):

4 eggs

2 ounces feta cheese

1 tablespoon chopped fresh basil

1 tablespoon olive oil

A pinch of kosher salt

Freshly-ground black pepper

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Hello, my name is Maggie and I love to cook. I hail from Dublin, Ireland, where I currently live. This blog, however, began it's life in South Korea where I taught for a little over 3 years. Welcome to Spoon in a Saucepan.