Monday, January 21, 2008
Scrambled Eggs with Tomato, Goat Cheese & Avocado
Well I thought I had better post something before Louisa loses all faith in me! So apologies for the lack of picture - but scrambled eggs aren't generally that pretty anyway. I know that everyone probably feels that breakfast is the easiest meal to cook, but I think it actually takes a lot more attention than the average person puts into it to get all the ingredients cooked just right. To start, I sauteed the chopped tomatoes in a little olive oil on medium-low heat and sprinkled in a little salt and freshly ground pepper. I heard that ground pepper releases flavor as it heats which is why I added it while cooking as well as after. Then I fluffed a couple eggs in a bowl with a fork before throwing them in the pan (I also salt the egg mixture a little to get the flavor going) - I would actually suggest scrambling then separately from the tomatoes as I found that the water that cooked out of the tomatoes messed with the consistency of the eggs. You could just remove them from the pan to a plate, toss the juice, spray the pan and throw the eggs in the same pan. If you find that your scrambled eggs often turn out dry and "hard", the trick is to cook them at an incredibly low heat, stirring with a spatula slowly and constantly. You should find that the lower portion of the liquid eggs is cooking but the top remains liquid. Also you should use a fairly small pan so the egg isn't spread so thin across it that it all cooks at once. As you keep turning the eggs, moving the cooked portions around and allowing the liquid portions to cook, you should soon find the eggs almost completely cooked - it happens very fast so be prepared to toss in the cheese and tomatoes and turn a few times more before it's completely cooked. Serve immediately topped with sliced avocado, salt and pepper to taste. Boo-yah! The fluffiest eggs ever.