Sometimes I eat breakfast for lunch. Around noon my stomach starts to wake up and thinks about all of the adventurous breakfast dishes I could have made when I was too busy saying “Ermagurd, I’m tireddddddd… Where’s my coffeeeeee????” and end up drinking a smoothie and calling it a day. So it’s kind of like a do over breakfast in the afternoon. Some people probably call this brunch. I call it awesome.
I had a craving this afternoon for one of my favorite egg dishes – do you remember the crazy scrambled eggs with ricotta, parmesan and creamed corn recipe that I shared with you last year? I’m still making this recipe regularly, using egg beaters or egg whites instead of eggs because
I’m too lazy to deal with cracking eggs or whisking them it’s healthier.
But I was dismayed to find that my ricotta cheese had gone bad (gross) and had to scramble (pun intended) to find a substitute. I didn’t have anything similarly creamy on hand, but I did have a package of Sartori Montamore cheese – it’s kind of like a sharp feta cheese that reminds me of a good parmesan or sharp cheddar in flavor but crumbles like feta. It boasts a creamy, fruity finish on the label and I’ve been just eating it straight out of the package as a midnight snack up until now but keep meaning to use it while cooking. So perfect, right?
I crumbled a good heaping of the montamore into my egg and corn mixture in lieu of ricotta and hoped for the best.
The result was fantastic.
The eggs weren’t lacking in any way by the absence of the ricotta’s creaminess and the montamore gives the dish a nice sharpness. And I know it probably sounds really weird to put creamed corn in scrambled eggs, but trust me, it’s delicious. It really gives the dish a great texture and you are sneaking in a vegetable that isn’t overpowering or overly healthy tasting. The parmesan cheese gives the whole thing a slight grittiness that I’ve found I miss whenever I skip it, so I never skip it. I repeat: Don’t skip the parmesan.
Parmesan and Montamore Scrambled Eggs
- 1 T butter or cooking spray (or a nonstick pan)
- 2 eggs whisked or about 1/3 cup of egg beaters
- 2 T canned creamed corn
- 1-2 T parmesan cheese, grated
- 1-2 T montamore cheese or some equivalent thereof
- Heat your pan, add some butter or spray or I Can’t Believe It’s Not Butter. Or don’t. Whatever.
- Add the eggs or beaters and then the canned creamed corn. Stir it around a bit until the eggs are starting to cook through, then stir in the montamore cheese and lastly the parmesan.
- Serve with toast or whatever your egg pairing preference is.
I like to play with this recipe a lot, grating in whatever fun cheese we have on hand, and it always seems to come out great. Even better, you don’t need to be strict in your measurements and it doesn’t require a lot of effort. The instructions I’ve given are just the steps I take to put this together but it’s a very forgiving recipe so if you want to add in the cheeses earlier, I don’t think it will matter.
Lazy breakfast for the win!