Wednesday, January 15, 2014

Scrambled Eggs with Fried Bread



I'm going back to basics today with a simple plate of scrambled eggs.  How many times have you been served scrambled eggs that were tough, dry, and flavorless?  Producing the ideal scrambled eggs isn't difficult, it just takes a little time and attention to the process.  Whether you prefer your eggs more firm in texture or meltingly soft, this method will ensure creamy and moist eggs, every time.  Start with the best ingredients you can find:  fresh eggs, organic cream and butter, tender freshly-chopped herbs, and good sturdy white bread.  Use clarified butter to fry the toast triangles and they'll be less likely to burn.  Fry the bread, warm the plate, and pour coffee or fruit juice as the eggs slowly cook.  Then sit down to the best ever scrambled eggs.  These will make your day, I guarantee.



Scrambled Eggs with Fried Bread
(makes 1 generous serving)
1 teaspoon unsalted butter
2 to 3 large, fresh eggs
1 tablespoon heavy cream
Salt and pepper to taste
A generous sprinkling of snipped fresh chives or finely chopped fresh parsley
2 slices firm white bread, crusts removed and cut in half diagonally
A tablespoon or more of clarified butter*
Set a small skillet or saucepan over the lowest heat (use a diffuser if necessary) and add the teaspoon of butter.  In a medium bowl, whisk the eggs thoroughly to blend and add salt and pepper.  Mix in the heavy cream.  Tip the mixture into the pan with the now melted butter.  After 5 minutes check the egg mixture; it should be just starting to thicken on the bottom.  Stir well with a spatula or wooden spoon.  In the meantime, heat a wide skillet and add the clarified butter.  Place the bread triangles in the skillet and fry, turning once, until golden brown.  Remove the toast to a paper towel-lined plate and keep warm.  Check the eggs every few minutes and stir them, paying attention to the consistency of the eggs.  If you stir constantly your scrambled eggs will be very smooth and custard-like.  Otherwise just stir them up as they cook until they reach the degree of firmness that you prefer.  The whole process will take about 12 to 15 minutes.  At the end, stir in a portion of the chopped herbs.  Transfer the scrambled eggs to a warm plate, sprinkle with a little more of the fresh herbs, and serve, with the warm fried bread.  The ultimate in comfort food, this simple plate of scrambled eggs will be welcome any time of day.
*To make clarified butter:  Melt about 3 1/2 to 4 ounces unsalted butter in a small saucepan.  As the butter bubbles and becomes frothy, skim the top until all the white foam is removed.  Carefully pour the hot butter into a small container, leaving behind any milk solids at the bottom of the pan.  Clarified butter can be stored in the refrigerator, tightly covered for several weeks.  

        
 

2 comments:

Peter @Feed Your Soul Too said...

Simple but you made them look so good.

The Devil's Food Advocate said...

Thank you Peter for your kind comment. It was a very good breakfast indeed!