Every brunch needs an egg dish, and this is one of our favorites. Soft scrambled eggs (who wants rubbery scrambled eggs?) with shredded cheese and herbs, accompanied by decadently thick slices of glazed Canadian bacon.
Whisk 3 Tbs Amoretti Premium Maple Syrup, 3 Tbs Amoretti Premium Tart Apple Syrup and 1 Tbs whole grain mustard together in a small bowl and set it aside. Heat 2 Tbs of canola oil in a large cast-iron skillet over high heat. When the canola oil starts to shimmer, add the Canadian bacon to the skillet and cook until browned on one side, about 3 minutes. Do not overcrowd the skillet. Turn the Canadian bacon slices over and generously brush the tops with the tart apple, maple and mustard mixture while cooking the Canadian bacon for another 2 minutes. Transfer the Canadian bacon to a serving platter. Repeat as required, allowing at least one thick slice of Canadian bacon for each guest. Once all the Canadian bacon is glazed and plated, move the serving platter to the buffet table.
When making the scrambled eggs allow for 1 or 2 eggs per person, depending on how many other food items are being offered, and add 1 ounce of half & half for each egg. Crack the eggs into a large mixing bowl, add the half & half, season the mixture with salt and pepper and whisk the mixture until combined. Always use a non-stick pan when cooking eggs, because trying to cook eggs in a stainless steel, aluminum, or even a seasoned cast iron skillet is an exercise in futility. Cooking spray on a non-stick pan is a bad thing. It clogs the pores of the non-stick coating and alters its properties, rendering the non-stick ineffective and leaving a nasty residue behind.
Put just enough butter in a non-stick skillet to cover the bottom and swirl to coat. Add the egg mixture and cook over medium-low heat, using a nylon or wooden spatula to push the egg mixture from the outside edges of the pan towards the center. Continue to push the mixture towards the center of the pan until soft curds form. Taste the eggs and adjust the seasoning if necessary. Fold in the shredded cheese of your choice and remove the eggs from the heat. Residual heat will melt the cheese. Move the eggs to a serving platter, garnish them with fresh parsley, tarragon and chives and put them on the buffet table.