Monday, September 2, 2013

Slow scrambled eggs

This is the time of year where most blog posts are helping you get back to the rush rush rush of the school year. The new brilliant lunchbox posts, for young and not so young alike start to blend together until you can't keep the ideas straight. Don't get me wrong, I'm as ready for a break from "leftover whatever" and "another sandwich" as the next gal. But the start of the school year always makes this teacher appreciate weekend breakfasts all the more. A chance to slow down and savor my food, to really taste the flavors. This breakfast is perfect for those mornings.

I always though scrambled eggs were a quick meal, a go-to for those last minute I need protein mornings. But when you don't rush them, when you cook low and slow, they get this most marvelous creamy flavor and just melt in your mouth. YUM.

From Joyfulfoodie, perfect for that lazy weekend morning. Serve with lots of toast, cheddar biscuits, or fresh popovers. Try them with dill and ricotta for the ultimate creamy breakfast.

Slow Scrambled Eggs with Dill, Ricotta, and Smoked Salmon
adapted from the How to Cook Everything cookbook

2 tbsp butter
5 eggs
2 tbsp cream
1 tbsp chopped dill (approx)
2 tbsp ricotta cheese (approx)
salt and pepper, freshly ground
Smoked salmon (3oz should be more than enough)

1) Over medium low heat, melt the butter in a non-stick skillet for about 1 minute. Reduce heat to low before the butter starts to foam (and definitely before it browns... it will taste fine, but cook too quickly and not have that silky texture we're looking for, or be terribly photo worthy.)

2) Beat the eggs in a medium bowl. Season with salt, pepper, and beat in the cream, dill, and ricotta.

3) Add the eggs to the heated skillet and stir occasionally with a wooden spoon. Nothing happens right away. By about the ten minute mark, you'll start to see curds forming. Break them up with the wooden spoon and keep stirring. Eventually you will have a mass of soft curds, somewhere around 30 minutes (but it can be more).
Just in the skillet... After about 10 minutes
About 20 minutes. Done!

4) Split eggs between two plates. Pull flakes off salmon and sprinkle on top of the eggs. Serve immediately, preferably with a bread of some kind.

This recipe is very friendly to multi-tasking. While the eggs slowly do their thing you can make popovers or garlic cheddar biscuits to go with them. At the very least, do be sure to make some toast. ;)

Not a fan of dill/ricotta/salmon? Omit those three and you are back to the basic recipe. Add whatever extras you like! I've heard excellent things about tarragon in this recipe (1/4tsp dried or 1 tsp fresh should be plenty).

Your turn! What's your favorite way to spend early "fall" weekends? Got a family tradition?

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