Sometimes there is nothing better than having breakfast for dinner. From French toast to frittata, the variety is wide. Tonight I made the first item I learned how to cook - scrambled eggs - slightly dressed up with chives and grated Mahon Curado, an aged Spanish cheese that has been rubbed with olive oil and paprika.
Because I recently finished In the Green Kitchen by Alice Waters (literally, cover to cover), my focus is on mastering basic techniques so I'm not a slave to instructions, recipes and cookbooks. Below are the easiest steps for the most perfect scrambled eggs... and let's be honest, it would be an embarrassing item to mess up!
Instructions
- Crack 2 eggs into a bowl, add salt, pepper and your herb(s) of choice. I'm partial to chives.
- Heat cast-iron skillet over medium heat; when skillet is hot, add 1 tbsp of unsalted butter.
- Beat eggs lightly and pour into pan when butter begins foaming. Cook eggs until they begin to set and then stir gently and slowly until they are as loose or firm as you like. Take them off heat before fully cooked and serve immediately. Add additional chopped herbs of your choice.
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