Peace and Love in the Kitchen

Serves 4

…to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
James Beard, ‘On Food’ (1974)

A supper of scrambled eggs, a mixed green salad, and some fresh bread makes a beautiful meal. In France, where the midday meal is the heaviest, eggs for dinner are commonplace. At my house, they are a well-received Sunday night ritual. They are also a  fall-back meal on days when there is nothing else.

There have been many such days lately. My children’s sports and social lives have eclipsed my own and left little time for doing anything other than things that involve them. Last night, I volunteered to drive the late-night pick up from a bar mitzvah. The carpool line wound its way down several blocks, but by rolling down my window, I was able to vicariously enjoy the DJ’s music. It was a lovely night with low humidity and a 70 degree breeze. It reminded me of Summer mornings in Paris and scrambled eggs at Cafe Deux Magots.  The French do eggs so well.  I thought about that and about how many different ways there are to make them. Which brought me to Sunday night’s dinner. I decided to embrace the beautiful weather and make Spring-inspired eggs.  (And then, I thought about how I really need to get out more.)

Although many mushroom varieties are cultivated and available year round, wild mushroom season runs Spring to Fall. In this recipe, you can use any variety or combination of mushrooms that you like, but take advantage of the season and try something new while you can. I ended up using a mixture; cremini, portobello, and baby bella.  Had I been able to find morels, I would have thrown in a few of those as well.  I picked basil from my herb garden. The rest is simple: saute mushrooms, scramble eggs; and serve them over toast.  It makes a lovely meal when served with a green salad and a glass of wine (or milk if you are a child).

2 Tbsp olive oil

8 oz mushrooms (any variety or a mixture of several)

1 clove garlic, finely chopped

1 Tbsp chopped fresh parsley

salt and freshly ground black pepper

2 Tbsp unsalted butter

8 eggs

2 Tbsp chopped fresh basil

salt and freshly ground black pepper

1.  SAUTE THE MUSHROOMS:  Wipe the mushrooms clean.  Slice them into bite-sized pieces.  Place olive oil in a skillet and heat over MEDIUM until the oil is hot.  Add the mushrooms and garlic and stir until the liquid given off by the mushrooms has evaporated and the mushrooms are tender and slightly browned, 5-8 minutes.  Stir in the parsley and then season with salt and pepper.  Set the mushrooms aside (This step can be done ahead of time and the mushrooms refrigerated. If they have been refrigerated, warm them in the microwave on on the stove before adding them to the eggs, below.)

2.  SCRAMBLE THE EGGS:  In a medium bowl, whisk the eggs with the salt and pepper.  Heat a large skillet over MEDIUM LOW heat and add the butter.  When the butter has melted, add the eggs. Using a wooden spoon, stir the eggs constantly until they thicken and form curds.  I personally like to eat my eggs soft like this but if you prefer them more well-done, feel free to cook them a bit more.

3.  ADD THE MUSHROOMS AND BASIL:  When the eggs are scrambled to your liking, remove them from the heat and add the mushrooms and basil.  Stir until everything is combined and season with salt and pepper.

4.  SERVE:  Place a piece of toasted bread on each plate.  Serve the eggs on top of the toast.

Peace and love from my kitchen to yours,

Waverly

Tags:

• EGGS

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