Ingredients

• 16 extra-large eggs taken out of the fridge at least a half-hour before using
• 1 1/4 cups milk or half-and-half
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 6 ounces fresh goat cheese (I like Coach), crumbled
• 2 tablespoons minced fresh chives

Directions

1. Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.

2. Take the pan off the heat and add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Serve hot.

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