I thought I’d pop in for a quick post now that farmer’s markets are getting ready to start up for the season. With my move to Bed-Stuy, I’m much closer to the Grand Army Plaza year-round farmer’s market and I’ve started taking nice, leisurely walks over on Saturdays. It’s all very quaint and adult of me.

A few weeks ago, I found a stand selling cheese curds – a joyous occasion. I knew exactly what I wanted to do with them (besides just eat them all up), because of something I threw together in a grossly hungover daze at my aunt and uncle’s house last summer. (I tambo’d with the band before moving on to acting as co-lead vocalist, singing songs, and yes I mean multiple, that I didn’t even really know. So that’ll just give you an idea of the morning after.)

It’s not just for hangovers, but it’s also not not for hangovers, know what I mean?

If you don’t have a farmer’s market opened near you yet, or if you just haven’t seen cheese curds anywhere, do try and find them. They’re the funniest, squeakiest little cheese nubs to snack on.

So here it is, guys. Cheese curd scrambled eggs. Genius. Who ever would have thought of that besides me??? You’re very lucky I’m here to tell you about it. Get out tomorrow morning (or afternoon, if you’re me) and find yourself some cheese curds to throw either, a. straight into your mouth, or b. into a scramble and then your mouth.

Cheese Curd Scrambled Eggs

Yields: A make-you-feel-better breakfast for one hungry girl or guy

Ingredients:

3 eggs (don’t wanna hear about the cholesterol, Mom)

A handful of cheese curds (a mix of plain and herbed are good)

Toast, to soak everything up

Butter, for your pan and your toast

Salt and pepper, to season

Herbs to sprinkle on top, if you’re feeling on top of the world

Instructions:

1. Warm a sauté pan over medium heat with some butter in it. The butter is up to your discretion. When it’s bubbly and maybe the slightest bit brown, it’s ready.
2. While the pan is heating, pop your bread in the toaster and whisk your eggs until frothy and fully combined. Season with a little bit of salt and pepper, if you want.
3. Pour those eggs into that pan, turn down the heat to medium-low and move the eggs around with a rubber spatula. Throw in about half the curds.
4. Keep moving the eggs around, letting them set every now and then. After about 30 seconds, add the rest of the curds and continue stirring.
5. When the curds look slightly melted and the eggs are cooked to your liking, plate ‘em up with your toast and go to town. If you have herbs to sprinkle over the top, good for you. You’re doin’ ok.