Lox And Fluffy Scrambled Eggs With Creamy Goat Cheese

• 2 tablespoons unsalted butter
• 4 large eggs
• 2 tablespoon heavy cream
• 1 tablespoon flat-leaf parsley, minced
• 1 tablespoon fresh chives or dill, minced, (optional - but good!)
• 3 tablespoons goat cheese, crumbled
• 2 oz. lox
• Kosher salt and freshly ground black pepper, to taste

1. In a mixing bowl, combine eggs with cream and mix with fork or whisk until completely blended.
2. Heat a large non-stick skillet over medium-low heat; add butter and melt. Pour egg mixture into pan, add goat cheese, lox, and parsley.
3. Add some chives or dill if desired. Add a pinch of salt and some pepper.
4. Give the eggs a good stir with a spatula and keep folding the mixture so the eggs will cook evenly. The key is make sure your heat is not to high so your eggs cook creamy good.
5. Remove pan from heat as soon as the eggs are creamy yet cooked through. Taste and season with additional salt and pepper if needed.
6. Garnish with fresh parsley leaf, dill sprigs, or chives, or all of them. Whatever you like. Creamy good eggs!

unsalted butter, eggs, heavy cream, flatleaf parsley, fresh chives, goat cheese, lox, kosher salt

Taken from www.epicurious.com/recipes/member/views/lox-and-fluffy-scrambled-eggs-with-creamy-goat-cheese-52424531 (may not work)