I've had this cookbook that I won in a blog giveaway for quite some time, but I hadn't tried it up until recently. Since I'm now home for the summer from college, I don't have the luxury of having other people make me breakfast in the morning, and I've been so accustomed to having a veggie egg scramble or omelet every morning I've taken matters into my own hands with making breakfast. This is super hearty because of the shiitake mushrooms but creamy because of the goat cheese.
Although I didn't use Belle Chèvre's goat cheese (my father owns a cheese shop so buying outside cheese isn't a thing in our house), you can achieve the same recipe with any high quality goat cheese.
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