Breakfast for dinner, a blissfully boring evening at home

by Pim under Uncategorized with 9 Comments

Monday, June 28, 2004

breakfastfordinnerI spend so much of my life traveling and simply being out. I enjoy it tremendously, but sometimes it takes a quiet time alone to remind me what bliss a boring evening at home could be.

I made myself a simple scrambled egg for dinner, just because. What’s wrong with craving a breakfast dish for dinner? In my own quiet corner of this world, there is no one here to please but me.

I took two brown pullet eggs, beat them with a little milk and a spoonful of crème fraîche that I happened to have on hand. I also found some morels I bought at the farmer’s market last Saturday, so I cut up a few and sautéed in a bit of butter and salt until nice and tender. The eggs got scrambled, then mixed with the mushroom, plated, and sprinkled with chives. Just because it’s only for me doesn’t mean it couldn’t be pretty. There was also a thick slice of toasted pain campagne with plenty of salted butter. A tall glass of cold milk accompanied the meal.

Bliss.

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  • Sher

    It looks perfect, Pim.
    Sher

  • http://onokinegrindz.typepad.com Reid

    Looks yummy. I love eating simple things like this at times…

  • http://spiceblog.blogspot.com/ anthony

    I find the simpler dishes that much harder to get right. Looks like you’ve hit the spot here.

  • http://chezpim.typepad.com Pim

    merci bien all of you.
    Anthony, I love runny scrambled eggs. This one was even on a bit of a drier side for my taste, actually. It was perfect before I added the morels, but by the time I was done stirring up the morels into the eggs the whole thing got just a little dry.

  • http://www.winterjade.com/Blogger/deenienews.html Claudine

    absolutely gorgeous! I didn’t know morels were still in season!!

  • http://spiceblog.blogspot.com/ anthony

    Pim
    I had too many bain marie scrambled eggs in school and went to the other extreme for a while – letting them sit with herbs for half an hour and then cooking them ever so gently in a double steamer. Very nice, but I realised scrambled eggs was taking me almost an hour to make. Now make do with thick cast iron pan and keep folding it.
    Must put morels on the list of things to try, we don’t have them here.

  • http://chezpim.typepad.com Pim

    Claudine,
    The mushroom stand at the ferry plaza had beautiful morels last week. They were huge but not at all woody. You could still get them there I think.
    Anthony,
    I know, the bain marie method is a little too much production for me as well. I just do it in a skillet, not even non-stick. I just have to remember to let the pan heat up well before adding butter (yes I scramble with butter), then the eggs, and, like you do, fold very quickly. The whole thing is done in like a minute and a half.
    Morels are yummy, especially so when cooked for a long time in a sauce. Unlike other mushrooms that will disintegrate, morels stay beautifully in shape, and will even have a certain crunch even after long cooking.

  • http://1000words.net David

    Wow!

  • http://www.winterjade.com/Blogger/deenienews.html claudine

    i found some morels at the berkeley farmer’s market yesterday! hooray!! thanks for the tip, pim! :)