CHRISTMAS BRUNCH EGG SCRAMBLE
Ingredients
8 large Eggs
4 tbsp. Unsalted butter, cut into 1/4” chunks, then frozen (20-30 minutes)
2 tbsp. Chopped chives
2 tbsp. Roasted red pepper, diced
OR
2 tbsp. Sun-dried tomatoes, diced
AND
1/4 c. Grated Parmesan cheese
1/4 c. Grated Peccorino Romano
Kosher salt
Ground black pepper
Directions
• In a glass or ceramic bowl, whisk the eggs together until the yolks and whites have become quite smooth.
• In a large unheated non-stick skillet, place the frozen cubed butter.
• Pour in the whisked eggs, and turn the heat to medium.
• Stir continuously with a silicon spatula (or wooden spoon).
• Move the skillet on and off the heat at regular intervals, so that you can control the heat so that the eggs don’t cook too rapidly and form big clumps. Continue doing so until all the butter has melted.
• Add the chives and peppers (or sun-dried tomatoes), and continue to stir on and off the heat.
• When the mixture begins to thicken, season with some salt and pepper with the skillet off the heat.
• Continue stirring on and off the heat, until the desired doneness is reached.
• Check the seasoning, and adjust as needed.
• Transfer to a warmed serving dish.
• Top with the grated cheeses and serve immediately.
Big thanks to Geoffrey Zakarian for the inspiration for this dish. The recipe takes a little work, and must be followed explicitly, but the resulting creamy and flavorful result is well worth it. I just had this for breakfast as I was writing it out on a cold, slightly snowy morning in Buffalo. Perfect start on such a December day!
Sun-dried tomatoes are the way to go in place of the roasted red peppers. Neither fresh nor canned tomatoes will work as they contain too much liquid. This will cause the eggs to be too soupy, and they will never set, no matter what.
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