Cuisine - Eggs pg 2 12-29-11
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- Category: Past Issues
Greetings all. Sunday mornings can be one of the most relaxing times of the week. Having a few hours to sit around, read, talk, and not have to go anywhere, is refreshing for the body, mind, and soul. If you find yourself in this welcome circumstance, give these eggs a try. The recipe is for one serving, but if you use a larger pan, you can multiply the recipe as needed. Served with the other breakfast staples of coffee, tea, juice, toast, muffins, and fresh fruit, it will be tempting to do this every Sunday. If only life were like that!
Sunday Morning Scrambled Eggs
1 tablespoon butter
pinch of salt
4 ounces fresh, sliced baby bella mushrooms
(½ of an 8-oz. prepared package)
¼ cup white wine
2 tablespoons heavy cream
In a 9 or 10–inch sauté pan (non-stick works well if you have one), melt butter over medium-low heat. Add salt and swirl pan. Add mushrooms, and sauté until golden brown, swirling and tossing mushrooms so they cook evenly. Remove mushrooms to a heated dinner plate, and keep warm. Add white wine to pan, and simmer until reduced by half. Add cream and swirl pan. Simmer until thickened slightly. Pour over mushrooms.
1 tablespoon butter
2 eggs
pinch of salt
1 tablespoon heavy cream
2 tablespoons freshly grated Parmesan or Romano cheese
freshly grated black pepper, to taste, optional
In the same pan, over medium-low heat, melt the butter. Whisk eggs with the salt and cream. When the butter is foamy, add the eggs to the pan. Gently lift edges of the eggs as they cook, and stir gently until just done, but not dry. Transfer to the heated plate, and arrange next to mushrooms. Top with the cheese, and sprinkle with pepper, if desired.