Winter Skies, Kitchen Aglow

Usually in the week leading up to and the week of final exams, I eat eggs in the morning. Protein is not only good for energy levels but so is vitamin-D, both of which are contained in eggs.

Scrambled eggs were never my favourite way of cooking eggs until I came across Ina Garten's recipes for slow-cooked scrambled eggs (with fresh herbs, with caviar, and with goat cheese) in her cookery book, Barefoot Contessa Family Style. I know it seems silly to give someone credit for a scrambled eggs recipe, but if I had not come across Ina's version with herbs, then I would be making poached eggs every morning, and that gets a little boring.

My angelheart Eric and I often include scrambled eggs as part of our brunch menu; they are hearty, warming, and nutritious. No morning could get off to a better start.

The recipe below serves two. I have swapped out the half-and-half for whole milk, the parsley for thyme (only because we didn't have parsley on hand...what is it with us lately?!), and the fresh dill for oregano (I really am not that keen on the mustiness of dill, especially when it is likely to feature in a dish...I will test my dill threshold as I prepare to make some Scandinavian meals throughout Winter). Of course, if you want a herbier start to your morning, increase the amount of herbs used to get a gorgeous canary-hued dish flecked with gorgeous greenery.

Slow-Cooked Scrambled Eggs with Fresh Herbs
(adapted from Ina Garten's Barefoot Contessa Family Style)

5 extra-large eggs
1/2 cup whole milk
3/4 teaspoon kosher salt
pinch of black pepper
1 1/3 tablespoon (19 grams) butter
1/3 tablespoon thyme (or parsley, finely chopped)
1/3 tablespoon scallions (green onions), finely chopped
1/3 tablespoon oregano (or the same amount of fresh dill, finely chopped)

1) Whisk eggs in a bowl with the milk, salt, and pepper.
2) Heat half the butter in a saute pan.
3) Add eggs to butter and cook over medium-low heat until desired consistency reached by stirring continuously and slowly.
4) Take saute pan off the heat.
5) Throw in the remaining butter, thyme, scallions, and oregano. Stir until the butter is melted. 6) Check for seasoning and serve hot.

All set now...Final exams here I come :-)

Labels: Ina Garten