Poached Scrambled Eggs with Goat Cheese Sauce

Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly in a vortex of boiling water, then immediately drains them. The result is super-creamy, perfectly scrambled eggs; topped with goat cheese sauce, the dish becomes a kind of reverse omelet. If you're scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.

Nutrition Information

292 Calories

27g Carbohydrates

30g Protein

581mg Potassium

1g Fiber

9g Sugar

Ingredients

4 ounces soft fresh goat cheese
2 ounces aged hard goat cheese, such as Etude or goat Gouda, shredded ( 1/4 cup packed)
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 large eggs
Extra-virgin olive oil, for drizzling
1 teaspoon chopped rosemary, preferably flowering rosemary