These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Blair-Moore House Scrambled Eggs

From Jonesborough Locally Grown

<p>Tami Moore prepared one of her tried-and-true breakfast dishes at the market on September 24, 2011. Tami has owned the Blair-Moore House B&amp;B in Jonesborough since 1997.</p>
Source: Tami Moore, Blair-Moore House (Entered by Karen Childress)
Serves: 6-8

12-16 eggs (2 per person)
1/4 package cream cheese (bring to room temp)
3-4 Tablespoons butter (bring to room temp)
1/2 pound shiitake mushrooms
4 ounces goat cheese (chevre, mozarella or feta)
1 cup heavy cream
to taste salt and pepper

Step by Step Instructions
  1. Chop and sautee mushrooms in olive oil. Set aside.
  2. Beat eggs and cream.
  3. Mash room-temperature butter and cream cheese together in skillet.
  4. Pour eggs and cream over butter. Stir constantly over low heat.
  5. Add sauteed mushrooms and crumbled goat cheese when eggs are almost finished.