Why can’t I have a schedule like this every day? It is 10am and I just finished breakfast … very civilized.
Brunchy Eggs: Lovely having fresh “fixin’s” in the refrigerator.
Ingredients: Today I started with 2 eggs, some chives, a large chopped button mushroom, some red bell pepper chopped in to small pieces, some yellow hot pepper (much less than the red and much more finely chopped), a small handful of yellow grape tomatoes left from my garden, an even smaller handfull of grated cheese, a large handful of spinach leaves, a slice of 4:9 Bread, pear preserves, and a little butter for the pan and bread. What a great way to start the morning!
Prep is very simple:
a. Chop the things that need to be chopped or hunked
b. start the heat under the pan, add the butter, wait until the butter sizzles …
c. add the peppers, mushroom, tomato and stir around a little – you are waiting for all to sweat and for the mushrooms to darken. I added a little salt at this point to help draw out the fluids
d. While waiting for that, whisk up the eggs with the chives
e. Add the spinach to the mushrooms and stir to mix when the leaves start to wilt
f. When the leaves look like another part of the mushroom mixture it is time to add the eggs. At this point I also sprinkle the cheese on top now and cover the pan with a lid
g. Turn down the heat to the low setting and refill your coffee. Check on the eggs every once in a while – when they are almost done being shiny on the top, you can turn the heat all the way off
h. Pop the toast in the toaster and find a plate for the eggs
i. Butter and jam the toast and plop the eggs on the plate. Voila! “Brunchy Eggs”
So John is somewhere between Delhi and Dharamsala – received an email; we are working on Skype. The food on the plane was not nearly as good as my food this weekend. Then again, I’m not cooking vegetarian (except this morning’s repast would pass). ❤