Why rush through the weekend when you can savor it from the very beginning? Take the time to celebrate Saturday morning with a plate of these delicious scrambled eggs. They are easy to make (delicious doesn't have to mean complicated) and they taste amazing!
Serving Suggestions
Simple serving suggestions include freshly toasted sourdough bread served warm with a pat of real salted butter, soft corn tortillas crowned with a spoon of salsa or warm bagels topped with a few strips of crispy bacon for extra crunch and flavor.
The eggs are also great as part of a lazy Sunday brunch. In that case, serve them with an assortment of rolls, a plate of cold cuts and sliced cheeses, freshly- pressed fruit juice, bowls of seasonal fruit and frothy cappuccinos. For a more festive occasion, remember to pop open a bottle of bubbles!
Another idea is to present the eggs Latino- style. Pair them with Colombian corn cakes (arepas), spicy kidney beans, chorizo, and slices of ripe avocado. A cup of silky hot chocolate completes this hearty breakfast- an ideal meal to start a cold, wintery morning!
A Winner Every Time
Whatever way you choose to serve these yummy scrambled eggs, you'll be guaranteed to treat your family to a winning breakfast every time!
Remember to use good- quality organic eggs, cheese and cream when making the recipe. Good products will make all the difference in your cooking!
Yummy Scrambled Eggs
Serves 2-3
Ingredients:
- 1 tablespoon mild olive oil (not extra virgin)
- 2 medium tomates
- 1 small onion
- 6 medium, free range, organic eggs
- 50 ml cream
- 1/2 teaspoon turmeric
- 2 teaspoons dried tarragon
- 50 g grated Gouda (or Cheddar) cheese
- salt, to taste
- freshly milled black pepper, to taste
Directions:
- Cut your tomatoes in half and scoop out the seeds with a spoon. Chop the tomatoes finely.
- Chop the onion finely as well.
- Heat the olive oil in a heavy- bottomed frying pan and saute the tomatoes and the onions for ten minutes over a low fire. Stir occasionally.
- In a jug, beat the eggs along with the cream, turmeric, tarragon, cheese, salt and pepper.
- Turn the heat up a little and pour the egg mixture into the pan. Make sure the heat is not too high though as this will produce dry, flaky eggs.
- Start scrambling the eggs using a wooden spoon and a back and forth motion. Stir briskly, making sure you get into all of the corners.
- Once the eggs are almost cooked, but still somewhat runny, remove the pan from the heat and continue stirring until all of the fluid is absorbed.
- Serve immediately and enjoy!
Paola Westbeek - After graduating from Leiden University in 2007, Paola Westbeek decided to follow her heart and begin an exciting career in the world of ...
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