If you missed chef Sam Talbot’s private brunch at Gilt City’s house in the Hamptons you can recreate the magic this Labor Day with this delicious recipe from restaurant, Imperial No. Nine where he mans the kitchen.
Sam Talbot’s Soft scrambled eggs with almond milk and Stracchino
16 extra-large eggs
1 1/4 cups almond milk
5 tablespoons of butter
6 tablespoons Stracchino cheese
2 tablespoons minced fresh chives
Mix the eggs in a medium mixing bowl with the milk. Heat 2 tablespoons of butter in a large pan on medium heat . Add the eggs and turn the heat to low, stirring constantly for about 4 to 6 minutes. Add the stracchino cheese and chives, and the remaining 3 tablespoons of butter. Stir an additional minute and season with sea salt and black pepper.