Havarti and Dill Breakfast Scramble
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By Cecelia Jenkins
Appears in Cook's Country October/November 2015
The secret to no-fuss scrambled eggs is not what you put in them—it’s what you leave out.
WHY THIS RECIPE WORKS
Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don’t end up with runny or tough eggs. We use dual heat to produce soft, fluffy curds: Medium-high ...
