It's Spring! A Cheese & Chive Eggs Recipe

It's SPRING!!!!  Until it snows again.  We always get snow in Potter County either on or near the first day of trout season (mid-April).  That's just a given-up here.  But, I have been out checking the herb garden and found shoots of green popping up in several places. Chives are the first things we can start using in the spring.  Joe makes these Cheese and Chive Eggs whenever I put them on the menu.  Of course, I taught him everything he knows in the kitchen.  I don't cook by recipes, don't measure, don't write anything down.  He had his work cut out for him, trying to learn from me.  Here's what he has learned so far. 

Cheese and Chive Scrambled Eggs

1. Harvest a small bunch of fresh chives, wash, pat dry and slice thinly, set aside. You will need about 2 Tblsp.

2. Place 5 -6 eggs in a blender container

3. Add 5 Tbsp water

4. Cover and blend for several seconds until the eggs are frothy

5. Pour eggs into a preheated nonstick sauté pan that has been sprayed with Pam

6. Add salt to taste and the chopped chives

7. With a spatula, scrape the eggs gently from all sides to the middle

8. When nearly done add a handful of a mild shredded cheese of your choice, we use a cheddar-Colby mix

9. Continue mixing gently till the eggs are done and the cheese is melted.

If you find you have cut up too many chives, just spread them out on a paper towel and they will dry in a few days.  When they are completely dry, put them in a jar and save them for when it snows.......in April!