Eggs are eggcellent. (Sorry, that was too good to pass up.) But, really, eggs are a pretty amazing creation, wouldn’t you agree?
Boiled, poached, fried, shirred, hard-boiled, scrambled. Each way you prepare them creates a completely different taste. While eggs are traditionally served for breakfast, I happen to think that breakfast for dinner is the bomb.
No matter how you prefer your eggs or what time of day you like to eat them, we have recently discovered a new way to prepare them and we’re just crazy for it.
We get both the Food Network and the Cooking Channel and there are some great new shows on the Cooking Channel. No surprise on this one, but I like Rachel Allen: Bake! a lot. I absolutely adore Chuck Hughes (and the food he cooks is equally fab) from Chuck’s Day Off and David and I both also enjoy watching Michael Symon, an Iron Chef, in action. He has a commercial promoting his new show, Cook Like an Iron Chef, where he makes scrambled eggs. Maybe you have seen it.
But, what’s so impressive about that, you ask? Is it ironic that an Iron Chef has a commercial on how to make scrambled eggs?
Yes, perhaps, but fabulous chefs do make simple things and I think the simpler, the better. These scrambled eggs are totally unique in that they are drizzled with olive oil and topped with chives. Why didn’t I think of that?
The olive oil lends itself to an Italian-style meal, so we’ve paired the scrambled eggs with a side of fried prosciutto and Italian sausage. A glass of freshly squeezed grapefruit juice gets this morning off to an unbelievable start.
We’ve fallen for these scrambled eggs and think you will, too.
Scrambled Eggs with Olive Oil and Chives
- 1 tablespoon butter or vegan butter
- 2 farm fresh eggs whisked
- 1 teaspoon heavy cream
- Drizzle extra virgin olive oil
- Chives finely diced, for garnish
- kosher or sea salt and freshly ground pepper to taste
Heat a non-stick or copper skillet over medium-high heat. Add the butter and when it is completely melted, take the pan off the burner and roll the pan around so the butter coats the entire surface.
Place the pan back on the burner and when the butter starts to sizzle, add the whisked eggs.
Let the eggs sit undisturbed for 15-20 seconds or so and then begin to move the eggs from the outer edges toward the center of the pan and then roll the pan to redistribute the eggs so they coat the surface again.
With the spatula, create lovely curds until the eggs are cooked to your liking.
When the eggs are done, put them on a plate and drizzle with olive oil, sprinkle with kosher or sea salt, black pepper and chives.
Serve immediately and then start talking about when you can make this dish again.