Goat Cheese and Lavender Scrambled Eggs
I developed this recipe while living on Maui, Hawaii. Nearby I had a great Lavender farm as well as a goat farm
(www.surfinggoatdairy.com). The lavender farm
(www.aliikulalavender.com) sold culinary lavender
as well as lavender pepper seasoning amongst many others. And so I fell in love with the idea
of cooking with Lavender. You will notice this seductive and aromatic herb in some of my recipes.
Goat Cheese and Lavender Scrambled Eggs
Prep Time: 5 mn
Cook Time: 5 mn
Serves: 4
Ingredients
- 8 eggs
- 1 teaspoon of culinary lavender, bruised
- 3 tablespoon of goat cheese, crumbled
- 60ml milk
- Ground pepper or Lavender pepper if you wish to add a more intense flavor and aroma
- 1 green onion, finely diced
Add eggs, crumbled goat cheese and milk to a bowl. Bruise the lavender buds in your hands or using a mortar and let the buds open up, sprinkle into the bowl. Whisk all the ingredients together. Place skillet over medium heat and spray with spam or a dab of butter. Add the egg mixture into pan and be sure to stir it up a bit. If you want you can chop and sprinkle some fresh green onions (I can’t do without them) once it’s served up on the plates. If you would like more of a lavender taste you can grind some lavender pepper or just coarse black pepper.
I serve this with smoked salmon, wheat toast and orange juice.
Some interesting information on Lavender
The French are known to use it in the Provence, where it is either used alone or as part of Herbe de Provence. In dishes, lavender will lend a floral, sweet and elegant flavor. Lavender is a very versatile, multifaceted herb. The flowers can be used in potpourris for fragrance and in your closet to keep the moths away. The oil is extracted from the flowers and used as an antiseptic, in aromatherapy, is considered anti-inflammatory and can heal acne. It was used in hospitals during WWI to disinfect floors, walls and other surfaces. During the height of the plague, it was used to ward off the plague by repelling fleas that transmitted it. Lavender is known to relieve tension, stress, pain and headaches. It is liked for it’s calming effects as a sleep aid when added to pillows or to a cup of boiling water making tea. It’s used in honey, sugar, chocolates, soaps, lotions, balms, topical creams and much much more. I urge you not be afraid of using it but to remember that a little bit goes a long way.
Please Note: Lavender oil can be a powerful allergen and ingesting it should be avoided during pregnancy and when breast feeding.
The Alii Kula Lavender farm is such a cool place! I loved all of Maui, to be honest. The recipe sounds fantastic, and I can’t wait to try it out.
I put lavender into salads, not to mention ganache. It’s really great. I don’t use lavender oil that much because it is STRONG but rather the flowers.
Just in case you don’t see my reply on my blog:
Oh mater, do email back to the States for restaurant recommendations in Corfu. Mater, can we fly in a aeroplane? I just love flying in an aeroplane. Get in the plane and fly to the Grand Hotel Pupp (pronounced Poop) or the Grand Hotel Wien and get ye to Le Ciel. Yum.
I was reading of a new hotel on Mykonos with fantastic food. I think I saw it in Traveler, no wait, Islands, ah, could have been Specialty Foods, Hotel F&B, Food Arts, ah, you get the idea. Try the Tharroe (hotel) on Mykonos or Edem, again, Mykonos. I love them mags.
Corfu? You’re killing me. The best restaurants in Greece tend to be little tiny places. You can always go to the Hilton on Corfu. Hmm. Ask a local. You’re in Corfu. Sit on the beach and have a Gyro. Kérkira for crying out loud. Eat at a taverna.
Having said that try the Cohili at the Delfino Blu (hotel). It’s worth it for the view alone. Try To Dimarchio in Corfu Town or try Rex, maybe Tripa in Kinoplastes. (I have not been to any of these. But you did ask.)
How about Ambrosia?
Ambrosia
Oia Village
Santorini, Greece
Tel: 30 22860 71413
Whatever you decide, review it. I can hardly wait. I’m dying to try the Tharroe. It looks lovely.
Have fun! Ouch. I can never travel in the Summer. Fann!
What happens if you use the “wrong” kind of lavender?
I have lavender but it’s not blooming right now. Hmmmm….
Looks great! When I grew lavender, I used to make a lavender-lemon poundcake. I haven’t used it since – but you’ve got me wanting to again!
This sounds so good! And I have goat cheese and lavender in stock!
I’m saying, “Really?!” I would have *never* put these flavors together. Ever. But it sounds divine.