Scrambled Cheesy Eggs with Spinach: Recipe of the Week!

When I was at the market last weekend, I bought some Smith’s Herb Garlic Farmer’s Cheese from The Farmhouse Meats and Cheese to serve on a charcuterie board. I was told that the cheese is also excellent in scrambled eggs, so I decided to put this to the test. I was not disappointed! The creaminess of the cheese makes the eggs soft and fluffy, while the herbs and garlic add a nice flavor complement to the spinach.

Locally sourced eggs and spinach make this breakfast recipe delicious for the whole family!

Serve these up with some bacon from Dias and Daughters Farm and a piece of toast from Wright’s Family Coop topped with jam from Jammed With Love, and you will be wanting breakfast for every meal of the day! All of these vendors and more will be at the Pembroke Farmers Market this Saturday, June 28th from 10am-1pm!

Ingredients (serves 1): 

• 2 eggs (available at Cushing Farm)

• 1 tablespoon Smith’s Herb and Garlic Farmer’s Cheese (available at The Farmhouse Meats and Cheese)

• 1 handful spinach, chopped (available at Oakdale Farm)

• 1 clove of garlic, minced

• Salt and pepper to taste

• 1 tablespoon butter

Instructions:

1. Crack the eggs into a medium bowl, add the cheese, and whisk (it’s okay if the cheese won’t completely break up as long as the eggs are whisked uniformly.) Set aside. 

2. Heat the butter in a medium sauté pan over medium heat. Add the spinach and garlic, stirring continuously until the spinach is wilted and the garlic is fragrant but not burnt (this should take a just few minutes).

3. Turn the heat to low, and add the egg mixture. Add a pinch of salt and pepper to taste. Stir frequently using a silicone spatula until the eggs are cooked through yet still fluffy. Serve as is, or garnish with some additional herbs such as chopped parsley or chives. Enjoy!