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Saturday, November 26, 2011

Weekend Breakfast a la Husband

Om nom nom.
Best breakfast EVER.
My husband makes us breakfast on the weekends. I'm grateful for many reasons - it means I don't have to cook, we all get a great meal to start off our day of activities and he's really good at it so it tastes amazing.

After much begging, complimenting and butt-kissing I have convinced him to write up his recipe and you are going to want to try it. Apparently 'there is a right way and a wrong way to cook scrambled eggs' and he learned it from a video by Gordon Ramsay. We were watching a lot of food p0rn during our 40 day juice fast a few months ago.

So here it is:

Scrambled Eggs with Roasted Tomatoes, Mushrooms and Toast

Eggs Ingredients:
  • Nob of butter (I don't know what the heck a 'nob' is when referring to food but I'm going to go ahead and say that it is a 'chunk' or '1/2 stick' of butter)
  • 1/2 tsp sour cream
  • salt & pepper
  • sprinkling of chopped chives

The key to this recipe is technique in heat management of the pan. You allow the heat of the pan to slowly and indirectly cook the eggs.

Add the eggs and butter to a pan or sauce pan on med heat.

Continue stirring the eggs as you take the pan on and off the heat to not allow heavy curds to form. This will make your eggs smooth and creamy.

When firm enough for your taste take the pan off the fire and add in the sour cream to stop the cooking.

Add salt and pepper at the end. Don’t want to add salt during cooking because it causes the eggs to cook differently.

Sprinkle in chives to taste.

Roasted cherry tomatoes & mushrooms:

Grab a bunch of cherry tomatos & sliced fresh mushrooms, throw them in a separate pan on low heat with a drizzle of oil and salt/pepper to taste. Let them slowly cook while you scramble the eggs, giving the pan a shake every now and then. They will be done when the eggs are done. Your tomatos may split a bit but who cares?

Serve eggs on top of toasted rye or sourdough bread with tomatos and mushrooms on the side.


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