This sure was a delightful discovery this morning. It is pictured here: http://buttoni.wordpress.com/2011/0...scrambled-eggs/

BOURSIN SCRAMBLED EGGS:

I keep Boursin “Garlic and Herbs” cheese in the door of my refrigerator and am finding lots of interesting things to try it in. I find it way too heavy all by itself or as a dip/spread. But am really starting to like it in small amounts in a variety of odd places. This morning’s eggs is yet another example. Very tasty and not the usual frowns and winces from my husband who like plain eggs best. So I thought I’d share this induction friendly recipe with everyone. I’m going to try the “Chive and Onion” Boursin in eggs next time!



INGREDIENTS:

2 T. butter, unsalted
4 large eggs, beaten
1½ tsp.Boursin cheese, (I used Garlic and Herb flavor)
2 T. parsley, chopped


DIRECTIONS: Melt butter in a non-stick skillet over medium heat. Add Boursin cheese and stir to dissolve. Cheese will look like it’s curdling, but don’t worry, not a problem. Add all the parsley but 1 tsp. reserved for garnish. After 1 minutes, add beaten eggs and cook until done. Serve with granish of remaining parsley.



NUTRITIONAL INFO: Makes 2 servings, each contains:

262 calories
23 g fat
1.2 g carbs, .15 g fiber, 1.05 g NET CARBS
13.1 g protein
165 mg sodium

55% RDA Vitamin B12, 10% B6, 12% copper, 26% iron, 28% phosphorous, 45% riboflavin, 58% selenium, 15% zinc and 162 mg potassium