Friday, February 06, 2009

Breakfast #25: Herby Eggs

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Fresh herbs are a wonder to cook with. Nothing really matches the zingy brightness that makes their presence felt in a way that their dried cousins never can achieve. I love having fresh herbs always at the ready...ready to be called to action at any moment. I dream of having big pots of them scattered around the kitchen, where I could tear off handfuls of herby sprigs and toss them into my dishes like some twittering Food Network diva.

I pause while I imagine myself in soft focus, whispering sexy-sweet nothings into a hot bubbling pot without so much as breaking a sweat...

Alright. Moving right along. Most of the time, I’m not whipping up dishes that call for a fresh bunch of herbs meal after meal. By mid-week, the little fragrant bouquets that were so full of promise in the beginning start to look alarmingly glum. They are plucked at, having been used for this dish and that, but always left with some sullen wilty sprigs that have lost their purpose in life. Which is so sad really – such a waste for one (even a few sprigs of herbs left to rot is food waste and you know I want to avoid that!) and, my goodness, we all have a purpose! Even a few melancholy leftover herb sprigs.

This is one of my favourite ways to use, or give new purpose to, odd bits of leftover herbs. Quite simple...no reinventing the wheel here surely, as I’m sure loads of you do this, but just in case ;) These eggs make me so happy in the morning, when I am usually an incoherent amoeba until my first cup of coffee. The transcendent simplicity of good scrambled eggs shot through so thoroughly with greens always heralds a fresh, bright start.

This is so straightforward that it doesn’t even warrant a recipe. For two eggs (which would serve one me) I would use a couple of sprigs of whatever herbs I have lurking in the crisper. Use what you’ve got, you’ll be surprised how unlikely combinations can work so well under the auspices of a good egg. Pick the leaves off and roughly chop – I used about two tablespoons of chopped herbs here – they aren’t a garnish...the eggs should be bursting at the seams with them. For this dish I used parsley, dill, and green onion (sliced). Heat some olive oil in a pan (butter will do nicely too). Add the white parts of the green onions first – if I’m using green onions or leeks I like to sauté the white parts first just to soften a bit...about 10 seconds is good. I then pour in the eggs (which I have whisked lightly already) and cook as I did here...which is how I like my scrambled eggs. Add the herbs right before it's done. When done to your liking, quickly pile it on some toast and enjoy warm. You can choose to garnish the eggs further with other leftovers that may be vying for your attention. I put a dollop of caviar on top here – left over by a friend after a fun afternoon of shooting a “cooking party” for a local food magazine (more on that when it’s published!). Cheese would also be a fantastic addition to the eggs – tossed in while cooking.

Lovely, invigorating breakfast and leftover herbs sorted...it’s good to feel this purposeful in the morning :)

25 comments:

Rosa's Yummy Yums said...

That a gorgeous breakfast dish! Definitely for me!

Cheers,

Rosa

Scott at Real Epicurean said...

We eat similar eggs to this on occasion; a great breakfast!

Manggy said...

Oh man! You totally reminded me of what I missed! Hu hu hu :```(
Anyway, that is just the thing I need to get ME out of my amoeboid state in the morning!
I have fresh sage and parsley here, and I'm going to have to remember the home method for drying them, just for kicks :)

Rico said...

Hey! Good rescuing there! My wife limits my egg intake, screaming cholesterol she says. But I insist on always having it every Sunday morning. Yum!

ChichaJo said...

Hi Rosa! Wish I could share some with you! :)

Hi Scott! Isn't it? :) Simple but superb!

Hi Manggy! Let me know what happens to your herb drying experiment!

Hi Rico! Listen to your wife! :)

Kevin said...

Those eggs look good. I like the egg and dill combo.

Jescel said...

oh, with a breakfast like that, i'll be ready to face the day.... it looks so lovely. i love fresh herbs too. and i have a couple of them growing in my backyard. using the fresh herbs just take your dish to another level....

Happy Jack said...

hooray for eggs! :)

Shalum said...

aaaaaaw. what a way to start the morning! glammed up eggs! yum!

mikky said...

what a great way to start a day... :)

Midge said...

What a pretty breakfast! Oh, and caviar on scrambled eggs is a classic combo.

zlamushka said...

HI Joey,

Lovely omelette. Nice caviar. I just posted the one I received from my colleague in Azerbaijan. Darn, it tastes goood :-)

Ash said...

I love breakfast dishes! ... this one I must try!

Erin said...

Beautiful photo! I love herbed eggs and these look wonderful, especially with the roe on top. mmm, it's breakfast time.

MyKitchenInHalfCups said...

Fresh herbs always win my heart! and especially so in scrambled eggs! I try not to buy them, limit myself to what makes it in the garden. In the winter that's sage, thyme and rosemary at the moment.
Really excellent herby eggs.

ChichaJo said...

Hi Kevin! I loved the dill...I used it up to the last tiny sprig!

Hi Jescel! It certainly does take it to another level :) You are lucky to have them growing in your yard!

Hi Happy Jack! Hip hip hooray! Truly love them!

Hi Shalum! Great and easy way to start the day :)

Hi Mikky! It was :)

Hi Midge! Yes! Love the caviar and eggs combination :)

Hi Zlamushka! Oooh! I must go now and check that out!

Hi Ash! Hope you like it!

Hi Erin! Thank you!

Hi Tanna! Lucky you have a garden! I would love to have fresh herbs on the beck and call like that! :)

Gattina said...

what a beautiful post!!! And I adore the backlight (or morning sun ray???) on these gorgeous egg/tostes!

Marvin said...

I've started keeping fresh herbs in a small vase on the kitchen counter, much like the twittering diva you speak of. But I find that the herbs don't last very long this way, maybe I need to wear a low-cut shirt to keep them fresh;P

Ana said...

That a gorgeous breakfast dish! Definitely for me!

Cheers,

Ana

Watergirl said...

I was planning to make gooey cheesy scrambled eggs for brunch this weekend, but maybe I'll just toss in fresh herbs instead, and serve it with brioche french toast for good measure. I've got a spinach pie ala D. Lebovitz to make too, so that will be an extra healthy meal.

ChichaJo said...

Hi Gattina! You called it...that is indeed “morning sun ray” light! :)

Hi Marvin! Haha! Try it and let me know if that works :)

Hi Ana! Thank you! :)

Hi WG! Definitely...in fact, was thinking of adding some cheese to this :) Let me know how the spinach pie comes out! Sounds delicious!

Marketman said...

Wonderful photo of a wonderful dish... :)

ChichaJo said...

Thank you MM! :)

Michael said...

An omelette like that is so wonderful...adding some fish sauce and black pepper is great. I'm Laotian and thats a common recipe. Nice picture! :)

ChichaJo said...

Hi Michael! Thanks! I have never tried it with fish sauce but I will! :) Thanks for the tip!