Our daughter, Lily, wrote me an email recently letting me know that her boyfriend loves the soft scrambled eggs she makes using the KATZ Organic Chef's Pick Olive Oil and a few other good KATZ ingredients. She suggested (rather persuasively, which is her style!) that we post it on the website...so here you go.

• 6 large farm fresh AA grade eggs
• 2 tablespoon Katz Chef's Pick Extra Virgin Olive Oil
• 1/2 medium onion sliced thinly into half moons
• 1 tablespoon milk (or half and half for an even creamier texture)
• 3 tablespoon soft, mild goat cheese
• Sea salt and a good grinding of crushed black pepper
• KATZ Organic Chef's Herb Blend
• Chopped fresh chives, for garnish (optional)
• Pinch of KATZ Fleur De Sel (optional)

Heat a 10-inch, non-stick pan with 1 tablespoon of KATZ Chef's Pick Olive Oil over medium heat. When ready, add the onions and cook until lightly browned or caramelized, but not burnt—about 2 to 3 minutes. Set the onions aside when done and wipe out the pan with paper towel.

Place the eggs in a bowl with the milk, a pinch of sea salt and good grinding of black pepper and whisk until the eggs look foamy. Add the other tablespoon of KATZ Chef’s Pick Olive Oil to the pan and set it at medium-low heat. Add the eggs and using a rubber spatula and stir the eggs to cook them very slowly - never allow them to brown. (This is the secret to making "delicious" scrambled eggs so they are creamy when set.)

Remove from heat and stir in goat cheese, a good pinch of KATZ Chef's Herb Blend and stir, and then gently fold in the caramelized onions. Serve with a sprinkling of chives, fleur de del and some toasted wheat bread.

For a more substantial meal, serve with roasted or steamed asparagus or add smoked salmon and substitute cream cheese for the goat cheese.