Our Wisconsin Cheese Curds Scramble was inspired by a recipe from the Spring Green General Store in Spring Green Wisconsin.
½ cup half and half
2 Tablespoons butter
1 ½ cups Wisconsin Cheddar Cheese Curds
4 pieces of sun dried tomato diced
1 Tablespoon fresh dill chopped or 1 teaspoon of dried dill weed
Salt and pepper to taste
Baby Spinach leaves
Toasted Beer Bread
Break or chop the cheese curds into ½ inch pieces and set aside.
In a blender combine the eggs and half and half. In a ten-inch non-stick skillet melt the butter over medium low heat. Add the egg mixture, tomato, dill, salt and pepper. Stir the eggs and scramble them until they just begin to set. Add the cheese curds and continue stirring. When the eggs are done remove from the heat. The goal is to have barely melted cheese curds at the point that the eggs have completed cooking.
To serve make a “nest” of baby spinach leaves in the center of 4 plates. Arrange the sautéed asparagus over the spinach and the top with the scrambled eggs. Add triangles of toasted beer bread to the plate and serve. Serves 4.