Well we're going to get started on our herb cream cheese, and this is a great accompaniment to
the scrambled eggs. I will be showing you how to do that in just shortly. But it also is a great
spread that you can utilize on a variety of sandwiches. It’s fabulous on turkey, roast beef,
anything you can really think about. Let your mind wander. What's really nice about this is that
it’s very simple to prepare and it last for over a week in the refrigerator.
So I'm going to start off with one pound of softened cream cheese. And then we're going to get
this moving in our kitchen aide until it gets nice and sort of softened and is melded together. And
then I'm going to pour in about two tablespoons of milk. This will provide a nice lovely
consistency for the cream cheese. And you’ll find it very spreadable. And then I'm going to
scrape it down to kind of assist the mixer right now. You're going to see how wonderful this is
with scrambled eggs which are special.
Don’t mind me, but we're going to go really fast here. You could use a hand mixture or just
about anything. Really doesn’t have to be a kitchen aide. Again this isn't fancy, it’s just good.
We’ll turn that off.
Now I'm going to add my dried dill as well as my dried chives. But you can use fresh as well, if
you got them in your garden, that’s great. If you just have something leftover from a previous
meal, go right ahead. But it just doesn't have to be chive or dill, it could be a variety of other
herbs. We could use thyme, we could use basil, cilantro, there are so many herbs out there. So
many things to choose from. That’s what's wonderful about the garden and also about cooking. It
doesn’t have to be rocket science. I know you heard that before.
Now I'm going to show you the consistency of this. It’s very spreadable, that will be lovely with
our scrambled eggs. We're going to move over to the stove, but I'm going to place a little bit of
this great cream cheese mixture so that we can use it for this scrambled eggs. And of course,
we’ll come back and scrape this bowl.
Couple of things I like to tell you about scrambled eggs, it’s really an art to making scrambled
eggs or any type of egg dish. Because the eggs have to be cuddled. So what I like to start off is a
non-stick pan. These are great, they are utilize wonderfully for lots of other dishes besides eggs
as you probably know, seafood is a great one.
Start off with a pan that is medium high but not hot. We certainly don’t want to burn the eggs.
One thing I don’t like is scrambled eggs, is my eggs are over cooked. They're just nasty as far as
I'm concerned. So, what I'm going to do is prepare soft scrambled eggs. And what's even going
to make this even better is the addition of the cream cheese. And Sweet Edition to scrambled
eggs, we don’t add anything to the actual egg mixture except the eggs itself and then any
additional cream cheese.
I'm going to move and grab these eggs and my butter is melting nice and slowly, which is
terrific.
We're going to use 6 eggs for this. One thing you might want to remember in the kitchen which
is a great idea is to find yourself a bowl that you can actually put you bits and trash and anything
else is going to go into either the trash can or even your compost. It’s a lot easier to try and figure
out reaching over to the sink and getting rid of the mess.
And an easy way to learn how to do eggs with one hand, you might want to have fun try
practicing. You could do this specially with this dish, is you basically take the egg, you're going
to position your fingers. The last two fingers in the back, you're going to give it a good whack.
And then you're going to take that one last, that second to the last finger and just spread apart.
Really simple. Very impressive. Practice this when you're doing this particular dish. I think
you’ll have a lot of fun.
Okay, we're going to get going with this and I'm going to beat my eggs, but I don’t like to have
them totally sort of blended. I actually like to see the contrast of the colors. I'm a big color
person. If you're in my house, you could see all the colors and it’s been a Sweet Edition while
you see all the colors there as well. But just nice, you could see still, the texture of the egg yolks
as well as the whites.
So our butter and our pan is perfect. It’s nice and bubbly. Now I'm going to pour this in right
here. Beautiful. Smells like breakfast to me.
Now, we're going to let this kind of sit. You can see how the eggs are now starting to sort of
congeal at the edges, right there. That’s just what we want. We want to cuddle these eggs. Never
over cook. It’s worth the wait. The reward is worth the wait.
I'm going to turn this heat up just a little bit. And now is the great time to salt and pepper this.
I'm going to use some great flour de cel, which is a wonderful garnishing salt. This is really nice.
You can find this also, its Sweet Edition. I love it, I use it all the time. We're going to also add
some freshly cracked pepper.
Now is a good time to start moving the eggs around. Look at that. Look at those puffy, billowy
curds. Just the way I like them. Again, remember, these are going to be soft scrambled eggs.
They’re not going to be hardened course, not like your mother’s.
Look at that, beautiful. And probably about 15 to 20 seconds, we're going to add the cream
cheese. Now again, the cream cheese is going to be added as much as you like, simple as you
like. Or if you want to be a little good, you can put maybe a pinch in.
Oh, I feel sinful today. Let's just say it’s Sunday. Mix that up. And this, this takes place of any
sort of cream or milk or any additional butter. And those wonderful herbs, I wish you could
smell all these, this is just wonderful. The dill and the chives, really make this dish.
See how the chives and the dill have blended in with the cheese? Very nice. We're almost there.
They always say patience is man’s greatest virtue, but when I'm hungry, I don’t have much
patience. I don’t know about you?
You know the other thing that would be wonderful on this is if you took a crusty piece of toast,
like tescano or earthy, rustic kind of piece of bread and toast that off. You could also slather the
cream cheese on top of that, and then put your eggs on top of that. It’s sort of like a breakfast
bruschetta.
And I think we are almost good to go. I'm going to get my garnish ready for this. I've decided to
use a beautiful plate here, because I love the contrast in the colors. And then I'm going to use
some thyme, because I had it in my refrigerator.
Again, you take a look at this, this is very soft, pillowy, curd. It’s a nice soft scrambled eggs. The
cream cheese has made it very anxious and luxurious.
Let me put this now on my plate. And isn't that spectacular? Beautiful. Let's add a little bit of our
garnish and others. I think cracked pepper. Let's garnish it with some flour de cel. Just a little
more flour de cel. And folks, we're in business.
This is Sweet Edition herb cream cheese scrambled eggs.
A terrific accompaniment to the scrambled eggs is Sweet Edition bacon recipe. This is a unique
recipe because it actually has salts from the bacon and the spiciness and sugar. So you got that
sweet savory combination. I love it. Every time we serve this at Sweet Edition, people go crazy. I
think you will too, I think your guest will love it. And the nicest thing, it’s so easy. I'm going to
show you how to do it.
All you need is a food processed or you can actually use a mixing bowl for this. We just kind of
find it a little bit easier for us at the store. What I'm going to do is I'm going to put some sugar
and some chili powder, go figure. And some pecans. Very, very simple. What we're going to do
is put this on, turn this on right now. And just pulse in just a few seconds.
And that’s it, that’s all there is to this recipe. Now I’ll take this out and put it in our bowl here.
Got to get every last bite and drop. Because you can actually save this and store this. You can
store this in a covered container. And you can use this for quite some time.
Now what I’ll do is place this thick slice of bacon, you can use about a pound of this. And just
lay it side by side. And if you’ve never cook bacon before like this, I would really recommend
doing it. Lot of people still basically cook their bacon over the stove. And if you're entertaining,
you want to be able to do something very efficiently. So putting it in the oven at a high heat is
terrific. It’s a wonderful way to basically cook lots of bacon, you don’t get your kitchen all
messy. And it cooks evenly and I love the straightness of the bacon. It shows, it’s really a nice
presentation. And don’t go crazy with this, put it on, they're going to shrink anyway. So we're
going to just sprinkle this wonderful mixture on the bacon. Be very generous. And after you take
a bite of this, you’ll understand why I'm saying this. Because you will not want to stop eating
this. I tell you, it’s my favorite. The pecans add a really nice kind of nuttiness to it and the chili,
go figure, the chili in this is just wonderful. Little bit of sugar, and you know, who doesn’t like
sweet savory. I don’t know very many people that don’t like sweet savory. I don’t even think
some people don’t realize it. But many of the recipes actually in Sweet Edition actually utilize
that sort of combination of sweet savory. There's a couple of more coming up, I think you’ll be
excited about it.
Alright. That’s about it. Now how easy is that? And then we're going to pop this into the oven
and in about 10-12 minutes. We've got bacon. But not just any ordinary bacon, we got spicy
pecan praline bacon.
Our spicy pecan praline bacon is ready, and oh does this kitchen smell great. Now look at that,
isn't that beautiful? Look at that. The pecans have toasted, the chili has permeated in actually the
bacon, and the sugar has caramelized. Your guests are really going to enjoy this. And it’s a great
accompaniment to the herb cream cheese scrambled eggs we just prepared. And the other nice
thing about this particular bacon is this is going to be served hot or cold. It’s great on a buffet.
Either way, I think your guests are really, really going to enjoy it.