I tried a new flavor of Boursin cheese in my scrambled eggs today. This one is called “Shallot and Chive”. Since those flavors go so well with bacon, I decided to toss the bacon right into the eggs today. Really good flavor combo, this one. If I had had a shallot on hand, I’d have added one minced and sauteed to this, but sadly I didn’t. Of course, I drenched the eggs in butter, which sure doesn’t hurt scrambled eggs. 🙂 This is an Induction friendly breakfast those who tire of boring eggs will REALLY like.
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4 large eggs, beaten
2 T. “Shallot and Chive” Boursin cheese (in most grocery stores)
2 T. chopped parsley
2 T. butter, unsalted
2 slices thick bacon, finely chopped
DIRECTIONS: Fry bacon in a small skillet. Add parsley and saute 1 minute. Add Boursin and let it soften and mix with the parsley, stirring well. Add beaten eggs and cook as you normally do scrambled eggs.
NUTRITIONAL INFO: Makes 2 servings, each contains:
32.5 g fat
1.9 g carbs, .25 g fiber, 1.65 g NET CARBS
18.35 g protein
512 mg sodium
245 mg potassium
40% RDA Vitamin A, 61% B12, 15% copper, 31% iron, 37% phosphorous, 47% riboflavin, 71% selenium, 20% zinc