These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Blair-Moore House Scrambled Eggs
From Jonesborough Locally Grown
<p>Tami Moore prepared one of her tried-and-true breakfast dishes at the market on September 24, 2011. Tami has owned the Blair-Moore House B&B in Jonesborough since 1997.</p>Source: Tami Moore, Blair-Moore House (Entered by Karen Childress)
Serves: 6-8
Vegetarian!
Ingredients
12-16
eggs (2 per person)
1/4 package
cream cheese (bring to room temp)
3-4 Tablespoons
butter (bring to room temp)
1/2 pound
shiitake mushrooms
4 ounces
goat cheese (chevre, mozarella or feta)
1 cup
heavy cream
to taste
salt and pepper
Step by Step Instructions
- Chop and sautee mushrooms in olive oil. Set aside.
- Beat eggs and cream.
- Mash room-temperature butter and cream cheese together in skillet.
- Pour eggs and cream over butter. Stir constantly over low heat.
- Add sauteed mushrooms and crumbled goat cheese when eggs are almost finished.