Scrambled Eggs – A Royal Breakfast Dish

May 18th, 2013 § 2 comments

There are few things better than a plate of softly scrambled fresh eggs with buttered, toasted bread. Brew robust cafe au lait and a super breakfast is at hand. Unfortunately, you cannot have this dish in a diner, cafe or restaurant. Always disappointing. You must do the dish at home. Whisk together two eggs with a bit of milk (or heavy cream if you are feeling decadent). Melt butter (lots of butter — this is an indulgent dish, not a heart healthy, everyday treat like HG’s beloved Cheerios). Keep the heat very low. Add the eggs to the pan and stir gently. As mellow curds start to form, add a touch (little bit, don’t douse it) of heavy sweet cream. After the soft golden mix of eggs absorbs the cream, serve immediately. As for the bread. Forget the toaster. Grill thick slices of country bread on your range and have softened butter in readiness. For some extra zing give your plate of eggs a few drops of Tabasco or a discreet dusting of smoked Spanish pimenton. If you really want to go overboard, top the eggs with a spoonful of good quality red salmon caviar (try Zabar’s or Russ & Daughters for sourcing) and a bit of creme fraiche. Bacon (or ham) and eggs is for the common folk. This dish is the province of aristocrats, Kings and Princes.

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