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Posts Tagged ‘gourmet scrambled eggs’

This is the kind of breakfast that you drink a Mimosa with; the kind of breakfast that Daniel Boulud makes at home in the morning. I want to tell you what’s in it now, but you’re going to have to read the recipe.

Ingredients (for 1):

  • 2 eggs
  • 1 teaspoon sour cream or creme fraiche
  • 1 brown tomatoes (I used Kumato)
  • feta cheese crumbles
  • black truffle butter—its street name is “pleasure”
  • mache (lamb’s lettuce)
  • Wegman’s basting oil with grapeseed oil, canola oil, thyme, parsley, and garlic
  • 1 slice of toast

1. Make a double boiler by boiling water in a saucepan and placing a glass bowl on top—make sure the bowl’s bottom does not touch the water. Whisk in the eggs with the sour cream or creme fraiche. Add sea salt and black pepper. Whisk often.

2. Toast some bread. Use anything on hand. Slather with black truffle butter. Continue whisking the eggs—it takes a while. I placed a lid on the bowl, a few times to speed up the process. The eggs are done when the curds form and they are moist, but not oozy. They should be a little more stable than cottage cheese, yet more custard-like than your usual eggs.

3. Spoon eggs onto the bread along with the thin slices of brown tomato (feel free to use any good quality tomato). Drizzle the oil around the plate and on the tomatoes and lettuce garnish. Top with feta cheese crumbles and some extra Crème Fraîche or what you will. Savor the pleasures of what breakfast was meant to be: unadulterated by Bisquick, Aunt Jemima, or hash browns.

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