Brie, Basil, and Apple Scrambled Eggs

I will be the first to admit I am not a fan of typical breakfast foods (at breakfast time). The last time I bought cereal was over three years ago, and it was for my housesitter. Generally, I'll eat leftovers for breakfast, which is quick, easy and keeps me full before work. However, when I do have the time to make a good breakfast, these eggs are easy to impress. Brie, basil, and apples are a fresh way to look at plain old scrambled eggs. I happened to have Fiji apples on hand, but any firm apple (especially Granny Smith!) would be appropriate. Fresh basil is definitely required for this, I have tried with dried before and all it will bring you is sadness, an echo of what it could be. Trust me - you want fresh basil here.

And of course, this meal can easily be adapted to serve any number of people.

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Recipe
Serves: one
Difficulty: easy
Author: Amanda

Ingredients

• 2 eggs
• 1/4 chopped apple
• 1/8 small wheel of Brie
• 3-4 leaves fresh basil
• 2 tablespoons milk
• 1 rough tablespoon butter for frying
• salt and pepper

Directions Dice a quarter of an apple and set aside. Wash basil leaves thoroughly before chopping roughly and set aside. Remove approximately 1/8 of the wheel of Brie and separate into 1cm pieces. Crack both eggs into a small bowl or coffee mug, add the milk, and whisk together with a fork. Melt the butter in a small pan over medium-low heat. Once pan is hot, add diced apple and cook until apples softened. Add egg mixture, and stir minimally to prevent eggs from becoming rubbery. Once eggs are half done, add the Brie to allow to melt. Salt and pepper to taste. Turn off the heat, and fold in the fresh basil. Serve.

Step-by-Step Photos

Dice a quarter of an apple. What do you do with the rest? Have it as a snack later, or wrap it up to use for more eggs tomorrow. Totally up to you.

Melt the butter in a small pan over medium-low heat. High heat will burn the butter and the eggs, so patience is a virtue here.

Add the diced apple and stir occasionally.

Meanwhile, scramble your eggs and milk and obtain your wedge of Brie.

Once the apples are softened, add the scrambled eggs. Resist the urge to stir the living daylights out of them or they will turn rubbery. When they look like this (which shouldn't take long), you're okay to stir it a bit so the uncooked eggs get to touch the hot pan.

When the eggs are close to being finished, add the Brie so it has time to melt. Also wash and prepare your basil. (I am usually lazy and just tear it as I go, but you can still chop it if you want.)

Turn off the heat, and fold in the fresh basil, salt, and pepper. You want to turn off the heat when the eggs are very nearly done, because they will still continue to cook from the heat of the pan. Eggs are fickle things.

Serve with toast, if desired.