17:18 | Posted by Nim Headland | Category

Brilliant Scrambled Eggs

Eggs are great. Particularly if, like me, you're lucky enough to be able to wander down the garden of a morning and collect your own. I can firmly vouch for the fact that the eggs our chickens produce bear no relation to the sad, anemic offerings from the big-name supermarkets. I have tried spending a fortune on organic, free range rare-breed eggs but they still fall short. What is it that they do to them? Our chickens are happy, bolshy little blighters who take their egg laying duties seriously, as you can see in the picture of one of our Buff Orpington ladies looking furious at being disturbed early one morning. They lay enormous, orange yolked beauties that taste of... Well, egg, obviously. But more. And richer. The point I'm long-windedly trying to make is this; if you don't have room for your own chickens, try and find someone who does and buy from them. It's worth the hassle and I bet they're cheaper than supermarket eggs.

The one and only trouble with having your own brood is that chickens don't stop laying when you've got quite enough eggs for one day thank you very much. Hence I am ever-so-slightly egged out and desperately trying to find ways to make eggs for breakfast, lunch and dinner a bit more interesting. This is a sort-of Mexican, sort-of Italian, throughly gorgeous way to eat them, and it makes a great brunch for a hungover Saturday morning.

For one:

2 large, fresh, free range and organic eggs
A slosh of double cream
A knob of butter
Three cherry tomatoes chopped and deseeded
A generous pinch of dried chilli flakes
8 or so leaves of torn fresh basil for preference, but if your basil plant has been dessimated by previous recipes as mine was when I went to make this today, chopped fresh chives will be nice too.
A toasted roll or slice or two of toast.

Crack the eggs into a measuring jug and whisk well with a fork. Add a dash of cream and a few decent grinds of fresh black pepper.

Put your roll on to toast and put a small saucepan over a medium heat and melt the butter in the pan. Once it is melted and starting to think about gently sizzling, pour in your egg mixture. Let it sit for 10 seconds or so and then begin to gently stir. Don't be rough, you want softly forming curds, not tiny lumps. Eurgh. Once the eggs are done to your liking, remove from the heat, and stir in the chilli, tomatoes and basil if you're using it. Serve over your favourite bread-based product and then scatter over the chives if they were your herb of choice. Enjoy in solitary silence, with the papers.


jms said...

wonderful, cant wait to get our own chickies

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