Wednesdays Unplugged – Slow Cooked Scrambled Eggs with Goat Cheese

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


"Every minute of joy makes you gain ten more days of life. ~ Paulo Coelho

Grandma-sina When I was visiting my 95-year-old mother this week she asked if it was July. I understand why… it certainly felt like it, our 95 degree temperature on Monday broke a 135 year record!


I have been having a hard time deciding what to cook today, it has been such a hot week. My husband suggested 'breakfast' food, and it reminded me of this delicious scrambled egg recipe from Barefoot Contessa Ina Garten.


  • Scrambled eggs 16 extra-large eggs
  • 1 1/4 cups milk or half and half
  • 1 1 2/ teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, divided
  • 6 ounces fresh goat cheese, such as Montrachet, crumbled
  • 2 tablespoons minced fresh chives

Whisk the eggs in a bowl with the milk, salt and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook until desired doneness, stirring constantly. Remove from heat and add goat cheese, chives and remaining 2 tablespoons of butter. Stir and allow eggs to sit for 30 seconds, until cheese begins to melt. Serve immediately.

Sharlene Hensrud, RE/MAX Results -


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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