Soft Scrambled Eggs with Honey & Chive Fromage Blanc from Nashville’s Table 3

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This is the second recipe from my “kitchen interview” with Chef Will from Table 3 Restaurant & Marketplace.  The  step-by-step for the honey & chive fromage blanc can be found here.  Soft scrambling eggs requires quite a bit of active time, but with the other components already made, it is worth the effort.  This dish was OUTSTANDING!!!!!!!!

Soft Scrambled Eggs with House Made Honey Fromage Blanc and Bacon


2 slices soft, white Italian bread (can be found at Table 3 Market)
Fromage Blanc (recipe below)
2-4 slices apple wood-smoked bacon, cooked
Soft scrambled eggs (see instructions below)


Toast bread until crisp. Spread fromage blanc on each slice. Lay bacon on each slice and top with soft scrambled eggs.


Crack 3 eggs and whisk to mix. Melt 1-2 tablespoons butter over low heat. Add eggs and begin to whisk butter and eggs constantly to break up and keep smooth. Add butter as needed. Let cook approximately 5 minutes.


2 qt. milk
2 cup buttermilk
4 tbsp. lemon juice
salt, chopped chive and honey to taste


In a saucepan combine milk, buttermilk and lemon juice over low heat. Bring mixture up to 185˚ degrees using a candy thermometer or other liquid thermometer. The mixture will begin to separate into curds and whey.

Place mixture in cheesecloth and hang over a large bowl for liquid to strain out. Drain the liquid from the bowl and place cheese mixture in cheesecloth in bowl and refrigerate overnight. The cheese will be the consistency of ricotta cheese. Add salt, chive and honey to taste. Spread on toasted bread and top with soft scrambled eggs.

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