The Ardent Epicure

An Ode to the Pleasures of Food

11:07 PM

What's for breakfast? California Scramble with Toast

Posted by Magic of Spice

California Scramble with Toast

Who likes breakfast?
Well really this could be a light meal for any time of day, but since
we had it for breakfast... let's call it breakfast :)

Scrambled eggs are a classic and quite often considered a comfort food.
There are two primary ways I like to prepare them and one being the more typical
American version, while the other is the classic French style.

For this recipe we are going to combine the two techniques giving us a fluffier
 scramble than the French style, while maintaining its soft creamy texture.

The American style utilizes a technique of briskly whisking the eggs to incorporate
air into them. Usually adding the cream along with the eggs, prior to whisking.
Then they are cooked relativity quickly over a medium to high heat in a frying pan,
or similar type of pan. This method if done correctly will produce a fluffy,
 yet drier finished product.

The French method does not utilize the "air incorporation" technique, but rather
a more gentler agitation of the egg yolks. The cream is added at a later point
while the eggs have nearly completed cooking. The milk, along with additional
butter, are added cold into the hot eggs and allowed to complete the cooking
process without the addition of further heat. This method  commonly makes
use of a double boiler rather than a frying pan, on a very low heat.

The soft eggs that we are going to prepare, work beautifully with
a lovely crusty grain bread. Or what ever your favorite might be,
but I do recommend a crusty bread as the texture pairs
wonderfully with these soft creamy eggs.

And of course we want to load up on the fresh organic veggies...
You may remember from the last post that I have quite a bit of endive
to put to use. And joining them are these delightful crimini Mushrooms
and some colorful sweet bell peppers.

For our herb and spice selection we have a few goodies as well.
The herbs are a garden selection of sage, savory and thyme.

For our spices we have Himalayan Pink Rock Salt, Tellicherry Pepper
 Corns, and a sweet addition with the Raw Rock Sugar. But of
course any salt, pepper and sugar you have on hand will work as well.

Then we are going to top it all off with some Sheep's milk feta, fresh
ripe avocado and some lovely vine ripened tomatoes. And
to add just a bit of a kick we are serving these breakfast
 toasts with a favorite salsa.

What you will need:
For the vegetable sauté
1-2 tablespoons avocado oil
(or other oil)
4 cloves garlic, minced
1 medium shallot, shopped
4 ounces crimini mushrooms, sliced
(then halved)
1 large sweet bell pepper, chopped
2 endive, chopped and core removed
1 tablespoon raw sugar, ground
1/4 cup white wine or vegetable broth
2 sprigs thyme leaves
1-2 sprigs savory leaves, chopped
3-4 large sage leaves, chopped

For the scrambled eggs
2-3 tablespoons cold butter, halved
8 extra-large eggs, room temperature
1/4 teaspoon pepper, ground
1/4 teaspoon salt, ground
1/4 cup cold half and half or heavy cream

In addition
Feta cheese, crumbled
1 ripe avocado, sliced
4 small vine ripened tomatoes, sliced
8 slices crusty bread

Large mixing bowl, room temperature
Large whisk
Large sauté pan
Wooden or rubber spatula

Let's get cooking:
For the vegetable sauté 

Start by heating the oil in your sauté pan on a medium/high heat, until hot.
 Add shallots and garlic, until shallots are just translucent and garlic is slightly crisped.
 Then add mushrooms and peppers, until mushrooms have sweated
 a bit and peppers are slightly tender, about 5 to 8 minutes.

Now add sugar and continue to cook while stirring for just a few moments,
or until you see the edges of your vegetables to be just a bit caramelized.
Add wine and herbs then reduce heat to medium, continue to simmer until
liquid had evaporated, about 5 minutes or so. Set aside.

For the scrambled eggs
Add eggs, salt and pepper to a large mixing bowl and whisk
very briskly for several minutes until you begin to see foam
 on the top of your eggs.

In your cleaned sauté pan, add 1/2 of the butter over a low heat,
until butter has melted. Add eggs maintaining the love heat, while
constantly scrapping the bottom and sides of the pan. Do not
leave them on the flame without keeping them in continuous motion.

If the eggs are starting to congeal too quickly, remove from heat
for a moment or two, then return to heat. Do this as often as needed
to maintain a slow cooking process. Depending on the size of your pan,
this should take 10 minutes or more.

Once the eggs are congealed but still a bit wet, add remaining butter
while maintaining your low heat. Fold the butter gently into the eggs
until melted. Now add your cream and fold into the eggs, remove from
heat and fold in your vegetables.

Divide into 8 portions and scoop onto prepared toast, layer on top
with feta, avocado and sliced tomatoes. Serve with salsa.

Serves 4

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Alisha~Magic of Spice

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