Saturday, July 9, 2011

Green Eggs and Heat

I love breakfast. Savoury breakfast. I mean, I'll eat pancakes or waffles from time to time, but generally speaking if you give me any combination of eggs/bacon/ham/sausage/cheese/bread for a morning nosh, I will be happy. This particular morning I was short on both meat and bread (which, by the way, is linked to my previous post). No matter - I hear bread makes your ass big. And meat ... well, I missed the meat part. Resigning myself to the fact I wouldn't have deliciously cured pig in my belly, I carried on with what was in my fridge. The result not only satiated my appetite for something savoury, but also scored me points in the greens department. Did you know greens are good for you? Of course you did. Because you are not a moron. So quick! Off to the fridge to make this quick, easy and mama-says-it's-good-for-you meal!
Ingredients (recipe serves 2, but it's easy to double or halve):
  • 4 eggs, preferably organic and very fresh
  • 1/4 zucchini
  • 1/4 to 1/2 jalapeno, depending how hot it is and how much of a sissy you are
  • 2 tbsp. half & half
  • 3 tbsp. grated grana padano or Parmigiano-Reggiano
  • 1 tbsp unsalted butter
  • salt (always kosher or sea salt, people!) & pepper (freshly ground, of course)
  • 1 bird's eye chili, thinly sliced (optional)
Directions:
  1. Break the eggs into a small bowl. Add the half & half and a generous pinch of salt and a few turns of pepper. Beat until well incorporated.
  2. Mince the jalapeno and shred the zucchini (on a cheese grater - the fine setting).
  3. Melt butter in a non-stick pan on medium heat. Add the jalapeno and saute about 30 seconds; add the zucchini and begin to cook, evaporating off some of its water content. Add the egg mixture and, with a rubber spatula, incorporate the eggs with the jalapeno & zucchini. Cook the eggs by continuously drawing your spatula across the pan in different directions, scraping the bottom. When the eggs start to cook enough the spatula will leave a clear trail (i.e. you'll see the bottom of the pan without eggs running immediately into it). At this point, turn the heat down to low and start to gently fold the eggs. This method of cooking them will give you fluffy piles of eggs and not rubbery or runny eggs. Add the cheese right at the end and incorporate.
  4. Top with bird's eye chilis, and serve with sauteed spinach (just cook washed spinach over medium heat with some butter and season well with salt - it'll remove some of the bitterness and that metallic taste you can get on your tongue ... a little lemon squeeze is also nice and helps further). Enjoy! Oh ... and if you happen to have meat and bread - eat that too. Because it'll make you happy :)

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