Scrambled eggs with Roquefort
The French serve their scrambled eggs creamy, and they achieve this not just by stirring the eggs constantly, but also by cooking them in a pot set over boiling water! This does not work terribly well for scrambled eggs with Roquefort, unless you like your eggs green.
I tried various methods before coming up with this easy solution: simply scramble the eggs in a pan, and add the Roquefort when the eggs have partially set. The result is a tangy and satisfying lunch or brunch dish with a French accent.
For best results, select a seasoned omelet pan or a nonstick skillet. Count out two eggs per person plus one. If Roquefort is not available, use a good blue cheese, for example bleu d’Auvergne. For a lighter version, substitute milk for the cream.
The quantities below are for one person. For each additional person, add two more eggs and multiply the other ingredients by the number of portions.
1 tsp. crème fraîche or heavy cream
freshly ground black pepper
2 ounces (60 g.) Roquefort or blue cheese
1 tsp. butter
dash of salt
Break the eggs into a bowl and whisk until frothy. Add the cream and whisk again. Grind in some black pepper.
Break the cheese into lumps.
Heat the butter to sizzling in your omelet pan. Turn the heat down to medium, pour the eggs into the pan, count to 10, and begin stirring with a wooden spatula, mixing until the eggs start to set.
Add the Roquefort, placing the cheese on top of the eggs. Turn the heat down to low and cook two minutes more without stirring. Add a dash of salt — not much, as the roquefort is already quite salty.
Serve piping hot, accompanied by crusty bread or toast and perhaps a small, lightly seasoned salad, for example lamb’s lettuce sprinkled with walnut pieces and pomegranate kernels, with grapes on the side, as shown in the photo.