Wow, it’s been a while! Somehow, despite all the cooking and baking I did around the holidays, I could not bring myself to write about it. I think I go through rather a seasonal pattern, and tend to retreat into myself like a bear in hibernation in the late Fall and the Winter. I want this blog to come naturally and be a fun thing for me, and hopefully therefore more fun to read for you, so I allowed myself that hiatus and did not try to force out any posts. Thanks for being patient. 🙂
But I’m back now, with a renewed energy to write and some delicious recipes to share with you!
These scrambled eggs are a tasty and rather luxurious way to use up any spare partial bunches of herbs that you have hanging around. Maybe you bought some rosemary for a roast beef or chicken, but only used a few stems. Perhaps you have some parsley left over from a pasta dish, or some sage or thyme or whatever! Basil would go nicely too, but I stuck with more wintery herbs in keeping with the season. Go ahead and use any (preferably seasonal) fresh herbs that you have in the fridge, and perhaps one or two dried herbs, too, that you enjoy together.
I had this for brunch on New Year’s Eve with a couple of pieces of whole wheat toast. Delicious and celebratory for the special occasion, and it held me over until our big dinner that evening! I didn’t think of this until it was too late, but a glass of champagne would go fabulously…. You can serve this for dinner, too!
Luxurious Herbed Scrambled Eggs
5 Large Eggs, good quality (free range, organic if you can)
1/4 Cup Milk
1/4 Cup Heavy Cream
Assorted Herbs, approx. 1/4-1/2 Cup, chopped finely (I used 1/2 bunch Italian Parsley, 3 leaves Sage, 2 stalks Rosemary, and a good couple of dashes of dried Dill – I love Dill in my eggs!)
Handful of grated Cheese (I used English Cheddar, but Parmesan, Gruyere, etc etc would go really nicely)
Sea Salt & freshly ground Black Pepper, to taste
1 Tbsp Butter
A bit of Canola Oil
Crack the eggs into a medium mixing bowl or large (2-cup or greater) measuring cup. Add the milk and cream. You may be tempted to skip the cream and just use milk, but for a special treat and to make this really luxurious, I encourage you to go for it and use the cream! You won’t regret it. Don’t season them yet. (I wait until the end to add salt, because if you add it earlier, it can turn the eggs grey and/or watery.)
Whisk the eggs, milk and cream until they are combined but you can still see some streaks of yellow yolk. I try not to overwhip my eggs – I know I learned this tip somewhere, but I don’t remember exactly what it does to be honest – but I think it’s tastier when there’s a little variation.
Melt the butter and oil in a medium non-stick frying pan over medium-high heat. (The reason that we need to add some oil to the butter is that the butter will burn on its own.) The butter should be bubbling slightly.
Pour the eggs into the pan – they should sizzle. Allow them to set for about a minute without stirring them. Then lower the heat to medium-low and stir the eggs very gently. Continue to cook the eggs, stirring occasionally, until they are about halfway done to your liking. Then add the chopped herbs, and stir to combine.
Let them cook a little longer until almost done, then add the cheese and stir gently again. Continue cooking them, with one or two more stirs, until they are cooked to your liking and the cheese has melted. Then take the eggs off the heat and at the very end, stir in some sea salt and freshly ground black pepper to taste.
Serve with your favorite toast – these eggs don’t need much else.
Bon appetit, and Happy New Year!