Our Wisconsin Cheese Curds Scramble was inspired by a recipe from the Spring Green General Store in Spring Green Wisconsin. 8 large eggs 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 Sautéed Asparagus 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
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