Thursday, March 4, 2010

Thoughts of a Weekend Breakfast

It's Thursday morning and I'm already looking forward to the weekend and sleeping a little later, having a relaxed breakfast, and getting outside. I don't make eggs often and this weekend I'm going to make a scramble I found in Relish Magazine.  Scrambled eggs are not all that easy.  Most people eat overcooked, dried out curds of scrambled eggs.  My daughter Meghan taught me to cook them slowly and remove them from the heat before they dry out, for which I am grateful.  This recipe, from chef Jon Ashton, produces very creamy scrambled eggs.  He instructs, "Don't rush these eggs--cooking them slowly keeps them creamy."  He serves this scramble of eggs, cherry tomatoes, and seasonings over thick slices of toasted sour dough bread.  If you're ever thinking "breakfast for dinner," these are as good after the sun goes down as they are for breakfast or brunch.

from Joh Ashton, Relish Magazine

2 teaspoons olive oil
1 clove garlic, chopped
2 cups cherry tomatoes, cut into halves
2 sprigs thyme
1/2 teaspoon sea salt, divided; dash of white pepper
2 tablespoons butter
8 eggs
3 tablespoons heavy cream
4 thick slices rustic sourdough bread, lightly toasted
chives, finely chopped

1. Place a sauté pan over medium heat; add oil. When hot, add garlic and tomatoes and sauté 5 minutes. Add thyme and sauté 4 minutes. Season with 1/4 teaspoon salt and pepper. Remove thyme sprigs.
2. Place eggs in a bowl and whisk. Place a large, heavy skillet over low heat. Add butter and heat until melted. Add eggs. As eggs begin to set, draw a spatula from the edge of the pan to the center, allowing the uncooked eggs to run onto the surface of the pan. Just before eggs are done, add heavy cream and stir until eggs are creamy, soft and a little lumpy. Season with remaining 1/4 teaspoon salt and white pepper.
3. Place a piece of warm toast on 4 individual serving plates. Top with eggs and tomatoes. Sprinkle with chives. Serves 4.

Recipe by Relish Chef Jon Ashton, March 2010
Nutritional Information
Per serving: 380 calories, 24g fat, 455mg chol., 19g prot., 22g carbs., 4g fiber, 600mg sodium.

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