Scrambled Eggs with Brie, Green Apple & Shallots

Every so often jwa and I like to make a tasty Sunday breakfast with some kind of egg dish and breakfast potatoes. This Sunday, we did just that! I used some of the leftover brie from Thursday night, which also had slivered almonds and diced green apples — but, this would be easy enough to throw together with all of the separate ingredients, too.

Scrambled Eggs with Brie, Green Apple & Shallots:
4 eggs
2-3 tbsp brie, diced
1/2 green apple, diced
1/2 shallot, minced
1 tsp Dijon mustard
salt & pepper
Chopped parsley or cilantro for garnish
Optional: 1 tbsp of slivered almonds

Whisk eggs, shallot, mustard and salt/pepper. Heat skillet an spray with non-stick cooking spray. Add eggs and begin to scramble. Add brie and apple (and almonds, if desired), when the eggs are about half way done.

Continue scrambling while brie melts. Serve with chopped parsley or cilantro for garnish.

We had the eggs with potatoes. I simply diced two purple potatoes and two small yellow potatoes with some olive oil, garlic, ground rosemary, salt and pepper. I cooked and crisped them up in a pan over medium heat for about 20 minutes, turning every so often, until they were golden on outside and soft on the inside. They were so good! I don’t understand how in restaurants, a lot of times, the potatoes are just hot. There’s no crusty, golden coating. Where’s the crispiness? Actually, Bread & Ink is pretty good about serving their breakfast potatoes with a good amount of crispness.

See, these potatoes need about 5-6 more minutes — then they will be perfect!

All in all, it was quite a tasty Sunday breakfast. The only thing that was missing was toast but we were out of bread…