Recipe By: Mary Rapoport/Virginia Egg Council
1 tablespoon fresh, chopped, flat leaf parsley
½ tablespoon dill weed
4 eggs, beaten
2 tablespoons crumbed Goat cheese
4 slices Ciabatta bread, toasted
Chop parsley; then combine herbs. Add to beaten eggs along with Goat cheese.
Heat skillet with non-stick coating over medium low heat; spray with cooking spray; and pour in eggs.
Stir eggs, slowly, never letting them become soft curds as you normally would for scrambled eggs. This will be much creamier than you are used to. Keep stirring until eggs are no longer runny.
Place 2 slices of toast on a plate; top with a quarter of the eggs on each slice. Place remaining toast on another plate and repeat with remaining eggs.
Serve with fruit and garnish with sprigs of fresh parsley.
Makes 2 portions