Monday, 6 April 2009

Recipe: Green and White Scrambled Eggs

I think breakfast is my favourite meal.  Holidays give me time to have a leisurely brunch, sat at the kitchen table. 

I first experienced Green and White Scrambled eggs in New York at a lovely restaurant called Sarabeth's.  Every morning Madame Noir and I would sashay from the elegant, art deco Carlyle Hotel, through a snowy Central Park to breakfast there. It was quite a long walk, but the park was unspeakably magical and Narnia-esque in its wintry splendor and full of cute NYC doggies wearing jaunty coats and sassy, fur-lined booties. 

My breakfast was always the same:  the luscious G&W scrambled eggs, crispy smoked bacon and a bran muffin with a pot of English Breakfast tea.

I make the scrambled eggs at home frequently.  This morning they were served with granary toast and slow-roasted vine tomatoes.  Gorgeous.

For One
  • 2 large free range eggs
  • thin slice of butter
  • slosh of whole mile (NOT skimmed, Madame Noir!)
  • the green parts of 2 spring onions, snipped
  • tablespoon of cream cheese
  • Tabasco sauce
  • Parsley
  • Buttered toast
Beat the eggs with the milk, salt and pepper.

Melt the butter on the lowest heat your hob will allow and soften the spring onions gently for 1 minute.

Add the eggs and continue to cook on a low flame, stirring continuously.

When the eggs are scrambled to your liking remove from the heat and lightly stir through the cream cheese.  It shouldn't be well combined, more of a decadent marbled affect. 

Serve on toast and adorn with a generous slosh of Tabasco (essential) and parsley (a bit poncey, but nice).

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