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.
- 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
- 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).