Scrambled Breakfast On The Go 1

I enjoy these simple, breakfast-on-the-go treats. Take a large tortilla and fill it with stuff, and you are good to run off to the basketball court, or tennis court! So, I filled mine this morning with the usual scrambled eggs and salsa. Straight forward, uncomplicated (since the salsa was made ahead of time), delicious and healthy. So… without further ado…

Here’s what you’ll need:

  • One large tortilla
  • Two eggs scrambled
  • Two tablespoons of salsa…

Today’s salsa:

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste

Mix all of these in a bowl. Then I transfer them to a large bell jar and let it sit a couple of hours to meld. Then, pop the top and grab the chips… or, as in today’s dish, spoon it onto the scrambled eggs in the tortilla… wrap it up and go out and play!

Breakfast-Burrito-1024x685

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Eggs in a Skillet Italian Style

Yeah it’s a frittata, not an omelet. There are a couple of things that separate the omelet from the frittata. Frittatas are not folded like and omelet would be. Also, the ingredients are added to the beaten egg mixture, not folded in side, and the eggs are often beaten more than the omelet it incorporate more air, making frittatas fluffier than omelets. As to serving them, the frittata is usually cut into pie shaped slices where as omelets are often served whole. So let’s make a simple frittata.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 tablespoon chopped parsley leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

Scrambled Eggs ‘All the Way’

Continuing the brunch thoughts from Tuesday, because brunch is one of the best ways to spend a summer weekend, I thought I would share the secret to mixing eggs and fish. Its a simple scrambled eggs with lox. The ‘all the way’ part of this dish comes from the red onion added to the eggs and lox. Out here in New York, a ‘Bagel all the way’ is one served with cream cheese, lox, and a slice of onion.

Here’s what you’ll need:

  • 4 medium to large eggs
  • 4 ounces of smoked salmon
  • 1/2 medium red onion diced
  • chopped chives for garnish

Beat eggs in a small bowl and set it aside. Melt the butter in nonstick pan over medium-low heat. Add lox and onion; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up. I’ve mentioned this before haven’t I?

To top off this dish, I serve it on top of a slightly toasted bagel and top the eggs with chopped chives.

scrambled eggs with lox

scrambled eggs with lox

Crabby Scrambled Eggs

A nice coastal brunch item combines leftover crab meat and eggs. I know, I know, who has leftovers, but it does occasionally happen… I’ve seen it on TV so it must be true. But, if you were making say, a crab salad, and you can reserve an couple of ounces, this is a nice morning-after treat.

Here’s what you’ll need:

  • 4 medium or large eggs
  • 2 ounces of crab meat
  • 1/2 teaspoon fresh chopped tarragon
  • pinch of cayenne pepper
  • tablespoon of butter

Beat eggs and tarragon in a small bowl and set it aside. Sprinkle the crab meat with the cayenne pepper. Now, melt the butter in nonstick pan over medium-low heat. Add crab; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up.

crab scrambled eggs

crab scrambled eggs

 

Popovers, The Dark Side…

Now for the darker side of popovers, my infamous light, airy, tear it apart Yorkshire pudding. It all starts with our basic popover batter, and a roasting hunk of meat. The secret to a good outcome… heating the pan with the drippings already in it.

Here’s what you’ll need for the batter:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon beef drippings

Step one: take your meat, usually a rib roast, out of the oven. Then, spoon about three or four tablespoons of drippings into an 8 x 8 baking pan. Turn the oven up to 400 degrees and place the baking pan into the oven to heat it up for a minute or so.

Once the drippings start to smoke, pull the oven rack out and pour the batter into the hot drippings. Bake on the middle rack of the oven for about 20-25 minutes. This is a nice thing to put together while the roast is resting. Remove the pudding to a cooling rack and let it set while your plating up the meat. Then, tear the pudding into pieces and serve with the meat.

yorkshire pudding

Yorkshire pudding

Crab Scramble

Brunch, I’ve been asked about brunch with seafood. One thing that I like to whip up for a late morning, early afternoon brunch is crab scramble. Its fairly easy to make, the secret is to remove physically remove the pan from the heat before the eggs are cooked through. The residual heat on the pan itself will finish the cooking while bring the eggs to the plate. If you have ever whipped up scrambled eggs and put them on a plate and had tight crumbles of egg surrounded by water, it is because the eggs are over done. The excess heat in those eggs is what wrings the water out of the protein. If you remove the pan from the heat before the eggs are cooked through, you will have eggs that retain their moisture.

Here’s what you’ll need:

  • 3 jumbo or 4 large eggs
  • 2 tablespoons whole milk
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup lump crabmeat
  • ¼ red pepper diced
  • ¼ onion diced

Melt the butter in a good frying pan. Saute the pepper and onion, then add the crabmeat and continue cooking till the crab is slightly browned. Now break the eggs into a measuring cup or pourable bowl and whisk them up with the milk. Add this to the pan and reduce the heat to low. Stir with a spatula using a folding action. As soon as the egg curds start firming up, remove the pan from the heat. Continue folding for a minute, then portion the scramble onto the plates.

This goes nicely with Mimosas.

mimosa with crab scramble