A few weeks ago I posted about my favorite way to make fluffy, creamy, custardy scrambled eggs. Last weekend we were hanging out with the whole family and I made eggs for everyone both Saturday and Sunday. To mix it up, I made some tasty variations!

Variation 1: Caramelized onions, goat cheese, and fresh oregano
Cook eggs until nearly done. Turn off heat and add in chunks of goat cheese, caramelized onions, and chopped fresh oregano taste. Stir in so that goat cheese melts and becomes incorporated.




Variation 2: Sauteed white corn, cream cheese, scallions, and thyme
This is great if you have leftover corn, but you can use frozen corn as well. Cut corn off cob. Heat 1 tsp butter in a pan. Saute corn with salt and pepper until browned. Add egg mixture and cook all together. When eggs are nearly done, turn off heat and add chunks of cream cheese. Mix to incorporate cream cheese. Stir in a handful chopped scallions and fresh chopped thyme. If you prefer it spicy, add a bit of minced jalapeño with the corn, and omit the thyme.