How about this for a name
Lobster and Sheggs....From "momma's" plate to the "foot" plate on the WW&F
My favorite "sheggs" (that would be shovel eggs) recipe. Give it a try during fire-up some morning and you won't be dissapointed.
8 oz cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving
Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
Melt the butter on a CLEAN shovel just inside the door. Make sure that if you have just coated the fire over, you read the stack to make sure that there is no more "burn off" visable. Place the eggs on the flat part of the shove just infront of the handle curve. Let them set a bit. Use a spatula (or anything you find on the shop bench that works) to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking.
Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, feel free to scale up with more eggs if you have more people to feed....or you're trying to impress your engineer to get some throttle time.
Prep time: 5 min - Cook time: 5 min
