Recently I’ve had a few folks remark about my slow-down in blog posts over the last few weeks or months and, yeah, I acknowledge my posting has trickled from at least bi-weekly to once a week or so. I think its the result of a few phenomena…general busyness and the fact that JiT hasn’t been around for dinners quite as often (fewer pictures and pic-worthy meals); the blog is now over a year old and with the change of seasons, I find myself using favorite recipes that you’ve seen before; some genral blog-fatigue, which I’ve noticed a few of my friends experiencing recently as well (mine seems to be exacerbated by the pile of unwritten wedding thank you notes that take up many of my evenings).
That said, I’m still here and still happy and well-fed (as is JiT) and feeling rather comfortable with the once-a-week-or-so routine we’ve settled into. I hope you are too.
So, now that we’ve set things straight, on to the eggs. Oh, the EGGS! So sunny and yellow and happy, just like it was when I scrambled them up on Sunday morning. Such a lovely day! A day for going for a run, stopping by the farmer’s market and then heading home to make eggs to enjoy along with the Sunday paper.
And not just any eggs. Frankly, these fancy babies would be just as comfortable on a piece of sourdough toast seated alongside a fancy green salad, as they are on the breakfast table. I find the whole thing rather ironic too, since scrambled eggs tend to reside on the lowest rung of the proverbial egg-based meal totem pole. Usually, fancy ingredients like goat cheese — and dare we even speak of the truffle oil — are reserved for more refined fare like quiche.
Well, I say, no to that! These are so delicious and so, so, so simple. The rich taste of the eggs pairs so nicely with the earthy truffle oil, creamy/sharp goat cheese and bright, fresh basil. If you’re feeling cloudy, mentally or literally, these babies are sure to brighten you up!
Sophsticated Scrambled Eggs
4 eggs and 1 egg white
1/4 cup milk
1 Tbs. butter, softened
Salt & Pepper to taste
1 Tbs. crumbled goat cheese
2-3 small leaves of fresh basil, chopped
1/2 tsp. truffle oil
Mix together eggs and milk in a small bowl until whipped and fluffy. In a small, non-stick skillet, melt butter over medium heat. Pour in the egg mixture and begin stirring continuously while eggs scramble (I recommend using a silicone whisk as opposed to a spoon, since the eggs seem to scramble more evenly).
Continue stirring and scrambling until the eggs reach your desired consitency, pulling from the flame just as they lose their creaminess and start to seem firm (about 2 minutes or so). You don’t want them to get too hard. Season with salt and pepper to taste
Plate the eggs for serving, then sprinkle with goat cheese and basil and a drizzle of truffle oil. Serve immediatley.