CREAMY SCRAMBLED EGGS- STEPHANIE GODKE
04/11/2011
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Creamy Scrambled Eggs with Edible Flowers

12 Large Eggs
½ cup light cream
2 tsp chopped chives
2 tsp chopped tarragon
2 tsp chopped parsley
Salt and pepper to taste
4 TBS butter
8 oz. goat cheese crumbled
Handful of Edible Flowers
Parsley for garnish

In a large mixing bowl whisk the eggs with the cream and herbs. Add the salt and pepper. Melt the butter in a skillet and stir the egg until soft cooked. Add the goat cheese crumbles and put the eggs into a puff pastry basket. Top the eggs with a handful of the edible flowers and serve.

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