[Bali 2009]
I was never much of an American breakfast kind of person. Eggs, pancakes, that sort of thing. But time and repetition have yielded a sort of unconscious weekend morning ritual: kettle on the stove, eggs pulled from the fridge, toast tossed into the toaster oven.
So, without intending to, I find myself eating the "usual" this morning. Eggs over toast, pourover coffee. I had in mind Foreign Cinema and their scrambled eggs-eggs that deserve a name less pedestrian. Ahh. What I would do to be in under that lofted ceiling, next to the flowers and in direct path of the weekend sun.
My way of easing into an otherwise unSunday-like day of books and highlighters.
Sunday Scrambled Eggs with Parmesan and Pesto
Ingredients:
3 eggs (I use brown)
About 1/4 cup milk
Salt and pepper
A handful* of grated Parmesan
A dollop of pesto
* I have small hands, so interpret this to taste.
How To:
[1] Crack the eggs into a bowl. Add milk, and salt and pepper to taste. Whisk.
[2] Heat some olive oil (or butter) in a pan over low heat. Add the eggs and wait. They will take a minute or two to begin solidifying. When they do, take a heat-proof spatula and nudge them around the pan. Resist the temptation to crank up the heat.
[3] Once your eggs look almost firm but still barely runny, add your Parmesan. Fold the cheese into the eggs.
[4] Plate the eggs on toast and top with a dollop of pesto. Done.
Notes:
- The key to scrambled eggs is low heat. High heat yields egg cakes. You want those eggs so light they dance off the plate.
- I used nonfat milk and olive oil. Butter and cream would undoubtedly make this dish richer. But I try to avoid using those ingredients unless I am making something that demands richness, like a dessert.
- Pesto would probably taste best if it were homemade. I used Trader Joes' version in a plastic tub.
[Sorry, I have no photo of the dish. I got too impatient and ate everything before I remembered the camera. Instead, I present to you a calming photo for this rain-free Sunday.]
