We’ve just weathered a real, hard cold snap here in the World’s Coldest National Capital. And I’m still cold. I asked myself this morning what I wanted most for breakfast and one dish screamed its name above all the rest: Scrambled Eggs! There’s nothing else like ’em when you want to give yourself a little loving…
Yes… Scrambled Eggs are more than just soft, steamy, comfort food.. They are love on a plate, especially when prepared for you by someone special. But you need not limit yourself to Eggs, Cream. Salt and Pepper when you crave them.
The first addition that comes to mind is Onions. Any kind of onions. I prefer finely diced sweet Vidalias, or Scallions sliced thin on the bias in the Asian fashion. Sometimes, I also add a half clove of fresh Garlic, minced or pressed, for just a hint of a tweak.
Next level: You can look at other veggies. Whatever you have in the house. Sweet Peppers come first to my mind, along with Mushrooms. You can also chop leftover Broccoli or Cauliflower coarsely and slice up Snap Peas leftover from an Asian Feast. Or, you can fold in leftover Potatoes (diced 1/2 in / 1 cm and browned in the pan before you add the Eggs). We’re getting into Breakfast Burrito territory, here, and that’s not a bad thing at all. In fact, it’s definitely the way to go if you have a platter of Fajita, Taco or Burrito toppings to finish up from the day before…
Speaking of Meats… Anything you have that’s fully cooked and that can be crumbled or cubed small or chopped can be added. Meats should be warmed in the pan before adding the Eggs so they’ll give off wonderful, rich flavours the Eggs can soak up.
Cheese, please… But don’t add too much or add it too soon! In fact, grate any Cheese you intent to add to Scrambled eggs and let it come to room temp. Add it by gentle folding just before serving, so it will melt into the mass of the Eggs but not
Sauces… Are beautiful things and really do make certain dishes. But go really easy on them with any Egg dish or you’ll kill the eggs, and probably any other toppings/inclusions with delicate flavours, too. I always use a Cheese for flavour, not volume in Scrambled Eggs. Sharp Cheddar, nutty Gruyere, Perky Parmesan or Romano…
Starch… What’s that? Starch in Scrambled Eggs? No. Under or beside the eggs. I love to scoop up a spoonfull of Eggs and eat them off a Toast Point. Don’t forget the Breakfast Burrito option, of course. Toasted Brioche Rolls are Classic if you want to dine au Continentale. I love English Muffins, dripping with Butter, beside my Scrambled Eggs!
Now, go forth and create your own Cold Weather Scrambled Eggs Comfort Food Tradition!
~ Maggie J.