Scrambled Eggs With Caramelized Shallots
- Prep Time 0:10
- Cook Time 0:25
- Estimated Cost $7.00
- 16 Comments
I once heard that food prepared in a restaurant tastes better than food you cook yourself because chefs use butter and shallots in everything (you may also recall this from my visit to Namu). Well, this brunch favorite contains both and can be easily prepared in chez your kitchen for a flimsy $7.
- 1 tbsp unsalted butter $1 for a stick
- 1 tbsp extra virgin olive oil Pantry
- 2 medium shallots, peeled and sliced thinly $0.50
- 6 eggs, lightly beaten $1.50
- 1/8 cup half-and-half $1.50 for a pint
- 3 tbsp cream cheese $1.50 for 8 oz.
- salt and pepper to taste Pantry
- fresh herbs, chopped (I like basil or parsley) $1 for a bunch
Recipe Serves 2-3
- Heat butter and extra virgin olive oil in a medium frying pan over low heat. When butter has melted, add shallots and allow to caramelize, stirring only occasionally. This should take about 20 minutes.
- While shallots cook, whisk eggs with half-and-half.
- Once shallots have caramelized, increase heat to medium and add egg mixture. Stir occasionally. Once eggs are nearly done, drop the cream cheese in small globs over the eggs. Stir gently to incorporate.
- Once eggs have finished cooking, season with salt and pepper to taste.
- Serve eggs garnished with fresh herbs.