Over the years, each member of my family has crafted a signature egg dish for breakfast. It started back when out kids were little guys with my husband’s “Daddy Eggs” ~ a wonderful mishmash of eggs, fried crispy … or scrambled … depending on Daddy’s mood, surrounded by or mixed with chopped onions and tomatoes, bacon (or meat of some sort ~ remember it’s Plynn’s kitchen, so what’s on hand gets used!), maybe also some chopped bell pepper or mushrooms …or both, and then, cheese! Gated or cubed, melted, goody goodness on top or stirred into the eggs, and then all dusted with sea salt and freshly ground pepper.
An amazing concoction every time, and wondrous to Mitchell and Daniel because breakfast was the only time they saw their father in the kitchen. (All good with me because, as you know, I love to cook and am, I admit, a bit territorial about my cooking space.)
So my sons had lots of inspiration to create their own signature dishes. Today I want to share my elder son’s delicious, creamy method for scrambling eggs. In this recipe, he recreated a delectable brunch dish we had recently at Sarducci’s, in San Juan Capistrano.
You can choose whatever ingredients suit your taste. Just prepare and cook them (if needed) prior to starting the eggs, so you can add them with ease at the proper time. Or … add no ingredients, just do the eggs. They are delicious either way!
Note: Mitchell says this is not a dish for anyone in a hurry. It requires patience and constant tending. (But, believe me, it’s worth the effort and the wait!)
Mitchy Eggs (“Mitchy” is my husband’s pet name for our son, Mitchell)
2 eggs per person, whisked (for this recipe he used 10 eggs)
A touch of cream or milk (“a touch”- that’s my boy!)
Dashes of salt and pepper (“dashes” – that’s my boy, too!)
1 T butter
2 small tomatoes chopped and drained of juice
1 T chopped fresh basil
1/4 cup crumbled feta cheese
(Reduce quantities of above ingredients relative to the number of eggs)
Melt butter in a frying pan at medium heat.
Mix tomatoes, basil and feta together to be ready to add at the appropriate time.
Add eggs to the pan and immediately begin moving the eggs around with a spatula. When the eggs begin to take form, reduce the heat to medium low or low (depending on your stovetop) and continue to stir, bringing in the eggs cooking at the edges of the pan and sliding the spatula along the bottom of the pan. Don’t let the eggs mass as you would for an omelette.
Continual stirring ensures creaminess in the eggs. Increase and lower the stove element to facilitate very slow cooking.
When the eggs are just under what you might call “runny” add the other ingredients and, once again, continue to move the mixture around until your desired done-ness.
Note that the consistency of the scrambled eggs should look creamy. That does not mean they are not done! You can be assured that the slow cooking has done its rightful job and produce “French cooking” worthy eggs!
Thanks you, son, for sharing your delicious eggies for this post.
Eat well. Be happy!
Plynn Gutman 