Everyday Inspirations

 
 

~ food ~


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I don't want to start on this already. Really, I don't. But honestly... is it spring yet? It's so UTTERLY, DISGUSTINGLY cold in Salt Lake right now. Let me tell you how much I love driving to work with temps in the teens. Fun.

Because I can't control the weather, I have to put a little spring in my food. Enter Italian scrambled eggs. Dan and I actually made up this recipe last spring, wrote it down, and have somehow never used it. It's quite convenient that it fell on this week.

Back then, I was (of course) absolutely elated with the warm spring air that had finally made its way to Salt Lake. On an amazing morning, Dan and I made our way to Caffe Niche in downtown Salt Lake City for brunch. We'd been eyeing Niche for awhile and were overcome with amazing options once we got there. In fact, we may have gone a little crazy, ordering coffees, fruit, a peach scone, AND our breakfasts. But we ate (and loved) every bite.

My meal was the Italian scrambled eggs and I about lost it over how good they were. So a few weeks later, we made up our own version. It's a perfect dish to enjoy on a cold winter morning. And check out those colors. Perfection, I tell you.

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Ash & Dan's Italian Scrambled Eggs
Ingredients (for two)
- 5 large eggs
- Bread, cut into crouton-sized cubes (we used a ciabatta roll, but use whatever is on hand)
- 1 tbsp butter
- 1 small clove chopped garlic
- 1 tomato, diced
- Italian spices
- Olive oil
- Fresh basil (2-4 leaves, diced)
- Goat cheese crumbles
- Salt and pepper, to taste

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Spread bread cubes onto a baking sheet. Drizzle with olive oil and sprinkle Italian seasoning on top. Mix everything together to make sure it's nice and coated.

Turn on broiler and brown bread in oven until toasted. Set aside.

Scramble the eggs in a separate bowl with a little milk, if desired. Add pepper (I skip the salt at first since the goat cheese is salty and I don't want to overpower the dish -- you can always add more later).

Warm olive oil in a large skillet at medium-high heat. Add garlic and cook until tender, about 30 seconds. Add the butter to the skillet, followed by the eggs. Scramble gently until the eggs are about halfway cooked. Add toasted bread to the eggs and continue to cook until done (the bread MAKES this dish!). Add diced tomatoes during the last 30 seconds to minute of cooking.

Plate the eggs. Immediately sprinkle with goat cheese and fresh basil. Drool. Pair with a mimosa. Because the cold sucks.

1/6/2011 07:17:18 pm

I have a cold too. Yuck yuck yuck. Tea, chocolate and Gordon Lightfoot helps. Your eggs look AMAZING!

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1/7/2011 07:30:56 am

Those look pretty and look delish!

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