Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese

Name: Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; 3/4 teaspoon, table salt; 1/4 , ground black pepper; 6 tablespoons, half-and-half; 2 teaspoons, olive oil; 1/2 , medium onion, minced (about 1/2 cup); 1/8 teaspoon, red pepper flakes; 5 ounces, arugula, stemmed and cut crosswise into 1/2-inch-wide strips (about 5 cups); 1 tablespoon, unsalted butter; 3 ounces, oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (1/4 cup); 3 ounces, goat cheese, crumbled (1/3 cup)

4 comments

Appears in Cook's Illustrated January/February 2005

Why do additional ingredients quickly transform fluffy eggs into a watery mess?

SERVES4 to 6

TIME25 minutes

WHY THIS RECIPE WORKS

To keep our scrambled egg recipe light and fluffy while adding hearty ingredients such as sausage, cheese, and vegetables, we had to eliminate as much of the added moisture as we could. Some ingredients were more appropriate for our scrambl...

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