Ahhhh, simple luxuries. The above white truffle butter is one of those things I like to have sitting in the fridge waiting for a big steaming bowl of pasta or a big bowl of popcorn. A few spoonfuls can transform both. Of course, buying truffles can set you back quite a few bills, but this truffle butter (and there are several fab brands out there, this is a current favorite) is not expensive by comparison, usually around $6 to $8. It lasts quite awhile, packs a serious truffle punch, and you really only need to use a little to really infuse the truffle essence. TPS was at a fundraiser dinner the other evening that I was not able to attend. When I got home from working late, I knew I really wanted a hearty, comforting meal after a long day. We still had some of the amazing fresh eggs that were a gift that I wrote about a week or so ago, as well as a baguette that was needing to be eaten that night. Scrambled eggs it would be! Growing up, my Dad would make us scrambled eggs for supper on occasion. It always makes me think of him when I have them for dinner. Here is a quick take on making eggs a simple luxury meal really at any time of the day.
Turn oven to 400 degrees while you cut up the baguette to bite sized cubes. Scatter on a baking pan. Dose with a healthy amount of extra virgin olive oil, salt & pepper. Put in oven, keeping a close eye on them, being sure to turn them every so often to ensure they don’t burn and that they brown evenly. When they are close to the brown-ness you like, sprinkle a generous portion of freshly grated Parmesan over the whole lot, letting that melt into the cubes. Take out of oven and set aside while you scramble the eggs. Yes, these make a very good thing to snack on as you scramble said eggs. Next, break 3 eggs into a bowl and whisk adding a splash of milk, S&P. On very low heat, add the egg mixture to a waiting buttered pan being sure to fold often with a spatula so the eggs don’t overcook. Cooking them on a low heat really helps that process of not overcooking them. Once done, take off of heat and add a big dollop of the truffle butter and mix throughout the scrambled eggs. I like both the white and the black truffle butter, but this go round, we had white in the fridge. Spoon over the croutons that you have put onto a plate. Get ready for some flavor explosions. I adore this combo. The earthiness of the truffle mixed with the fluffiness of the eggs mixed with the sweetness of the Parm on the croutons with a hint of the olive oil that has infused into the bread. Just so darn good. Pairs beautifully with a glass of champagne or white wine.
We received these amazing eggs the other day from our friend Sarah. Her chickens were busy and she knew we would enjoy them. Enjoy them we will! Giving of food is such a gracious act. I love giving and receiving edible things, as it fulfills one of our most basic needs. So often food is given in a time of sadness (when someone is ill or after a death) to help lift the spirit. My thought when we received the eggs is that it is so lovely just to receive the gift of food, just because. Next time we make brownies or cookies, I want to make extra and give them to a friend, just because. Or if we make a big batch of chicken stock, give some of the containers away to friends. A ‘just because’ gift. They really can be some of the very best gifts to give, or receive.
It is a lovely Spring day here in Seattle. I hope it is nice in your part of the world. We are off to Easter brunch later. TPS is in the kitchen whipping up his extra special carrot cake. When he is done, I am onto making deviled eggs. Our hostess with the mostest, Sarah, puts on a full afternoon affair with an egg hunt for the kids and a deviled egg contest for the adults. I am hoping a generous dollop of divine caviar on my egg entry puts the judges into culinary delight. All such fun! I hope your day is filled with whatever brings you joy. Sending much love from Seattle, as well as a sweet bouquet of Market tulips. The color reminded me of watermelon.
A new crop of Hugo Guinness linoleum cut prints have returned from our framer, and I am really loving the images. The eggs would be so fun in a kitchen or a restaurant. Hugo’s singular image work is so whimsical & stylish all rolled into one cool piece. Here is a look at some of my other favorites.
Sunday mornings are a pretty relaxing time at the Watson Sive house. It also most times means eggs of some sort, as the eggs we get at the farm stands on the island are pretty amazing. A frittata is one of my ‘go-to’ egg dishes to make, as you can really mix it up by using tons of different ingredients to make a myriad of variations. This has become one of my new favorites. This works perfectly cut in half, serving 2.
Break 5 eggs into a bowl, add a splash of milk, a few pinches of salt, a pinch of pepper and whisk together. Turn on broiler in your oven so it begins to heat up. You will want to use a non-stick skillet that can go in the oven for the frittata. Turn heat to the lowest setting on the stove top, and add enough butter so the skillet is fully coated and melts completely. Add the egg mixture to the skillet. Add crumbled bits of smoked salmon and scattered bits of herbed goat cheese around the eggs. Let the eggs cook just until they have set on the bottom, but are still runny on the top. Take the skillet and place under the broiler that you turned on earlier. You want to stay with this dish as it cooks. The eggs will start to bubble, brown, and puff up. Once the entire mixture is set, take out from under the broiler, making sure to wear a heat proof cooking glove or use a hearty pot holder. The handle is going to be quite hot. Serve with toast. This also makes a lovely lunch or Summer supper served with a salad and a glass of Chardonnay.
A restful Sunday to you all. TKW
We found these glorious eggs the other day while driving around the island. There are various homes that have little stands set up in the their front yard that sell flowers and eggs. This is not the usual stand at an organic farm, but just an individual who has a passion and wants to make a few extra bucks. The eggs are so beautiful to look at, I take them right out of the carton and fill the white egg tray and set it on the counter so we can enjoy the colors while we cook. The variation of brown, gray, blue and green is just perfection–truly works of art.