Scrambled Eggs And Chardonnay

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CDV-174.jpgSubmitted by Chef Felipe Barragan of Chateau de Vie Bed and Breakfast & Vineyards

Rumor would have it that many moons ago when the Napa Valley was just a hand full of eager young vintners, a weekly gathering of the minds would come together and share in a breakfast of Scrambled Eggs and Napa Valley Chardonnay. Here you find the only breakfast that Chateau de Vie so daringly pairs a glass of golden delight.

  • 12 large eggs
  • 2 tbsp butter
  • ½ cup whole milk
  • 2 tbsp canola oil
  • ½ tsp salt
  • 2 Tbsp Chopped Fresh Tarragon
  • 1 tsp black pepper
  • 6 Slices or pieces of your favorite Brea Cheese.
Wisk eggs and milk in a bowl and season with salt and pepper. Heat the butter and oil in a large sauté pan over medium -high heat until almost smoking. Add the eggs to the pan and stir gently until soft a creamy. Just as they begin to set, add half of the tarragon and fold. Then add the pieces of cheese and the rest of the tarragon. Take off the heat once you see the eggs have completely set and the cheese is beginning to melt. Serve hot with your favorite Napa Valley Chardonnay. Ours - Frank Family Vineyards!


Makes 6 servings

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