Tomme de Montagne Scrambled Eggs

Tomme de Montagne Scrambled Eggs
~ Serves 4


Ingredients
8 Eggs
200 grams Grated Tomme de Montagne cheese (with or without crust, with for the adventuresome)
1 Tbsp butter
2 Tbsp cream (or milk)
Freshly Ground Nutmeg – just a dash
Salt and Pepper to taste (I go heavy on the pepper)


Preparation and cooking:
Beat the eggs, salt, pepper and the little bit of nutmeg in a bowl.


Heat the butter on medium heat in a saucepan and add the egg mixture.


Stir continuously with a wooden spoon.


When creamy in texture add the Tomme de Montagne cheese and cream.


Continue stirring and reduce to your desired texture


Serve and enjoy while hot!!!

Pair:
When picking up your cheese grab one of our par-baked baguettes. If you haven’t tried them yet this is the perfect opportunity! They only take 3-5 minutes at 375ºF and they are crunchy on the outside and hot and steamy on the inside!


Assuming you are not adverse to having a beverage in the wee hours of the morning, you may want to try a Pinot Gris, Sauvignon Blanc, or Chenin Blanc with your eggs!! You can always add orange juice for the Vitamin C.