Sunday, July 31, 2011

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Breakfast #43: Scrambled Eggs with Avocado

July 10, 2011 by ChichaJo  
Filed under Breakfast

What a lovely weekend. Yes, it was a drizzly mess. Yes, I had to work a bit, and still do (which is why this post is going to be short but, hopefully, sweet). Yes, mum has flown off for my brother’s graduation down under and I’m staying behind.

But it’s also been full of smiles, love, and special times. A rainy market morning with less people and more time to meander and chat with purveyors. More micro arugula! A pause in the rains just enough to have swim class…and some vigorous kicking finally (notwithstanding the absence of, up till now, blowing bubbles). A nap (oh yesss)! A rollicking family dinner with fantastic food (the men in my family are awesome cooks) and catching up. An impromptu hubs-and-me Sunday breakfast. A christening of dear friends’ long-awaited little one, with C standing as one of the godparents. A new word for little C (“pata” for pasta).

And, although I am far away, my baby brother is graduating film school. My heart is bursting with the joy and pride of it.

And, of course, there is always, always, breakfast :)

Scrambled Eggs with Avocado
  • A pat of butter
  • A scant teaspoon olive oil
  • 2 eggs
  • 1 quarter of an avocado, peeled and cubed
  • Sea salt flakes
  • Freshly cracked black pepper
  • 1 slice of toast (preferably whole wheat or a nice grainy type)
- Beat the eggs lightly with a fork just until homogenously yellow.
- Heat the butter and oil in a non-stick skillet. When the butter has melted and the bubbles subside, pour in the egg.
- As the bottom of the egg sets, push gently with a wooden spatula towards the middle, letting the uncooked egg run underneath. Keep doing this slowly and methodically until you have very softly set curds of egg. I usually take my pan off the heat in the middle of all this to avoid overcooking the eggs. I like my eggs runny.
- When the eggs are partially set but still wet in places, add the avocado and fold gently.
- Take the pan off the heat (if you haven’t already) and pile the eggs onto the toast. Sprinkle generously with sea salt flakes and freshly cracked black pepper.

When I saw this dish in the kitchn I knew I had to try it. It is luscious, creamy on creamy, cozy made edible…perfect on a rainy morning. Perfect on any morning truth be told. So easy to whip up that I’m a touch embarrassed I went and made a recipe out if it. Really, just make the scrambled eggs the way you do best and fold the avocado in. You won’t be sorry. Unless you don’t like avocado. Then try this instead.

I hope your weekend was full of special moments! Even if there’s rain, and sometimes especially when there is, the world can be full of silver linings. And good breakfasts :)

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