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!


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

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