Moving and unpacking has been a bit trying. Even though we now have twice the space, the new kitchen is so much smaller than our old one and our new stove is electric and not gas. We just can’t understand it when the butter in our cast iron skillet doesn’t immediately start melting! And there is still so much of our stuff still in boxes and I’m not used to all the clutter and it’s so hard to find things. So needless to say, I haven’t been doing a whole lot of cooking lately and I haven’t even attempted baking yet. The other night I did make some fantastic baked chicken breasts seasoned with cumin, coriander, Mexican chili powder and cinnamon. So good served with mashed potatoes and steamed broccoli…but that’s about it for my culinary adventures. Most of our meals have been quick pasta and take-out Pho from the Vietnamese restaurant around the corner. The one thing I have been making from scratch is breakfast. We’ve had some damn fine oatmeal, some deliciously sour grapefruits and some lovely Italian bread toasted up right and smeared with butter. But one of my favorite breakfast meals this week has been scrambled eggs. Really, why am I writing a recipe post on something as simple and a breakfast mainstay as scrambled eggs? Well, I’ve made it twice this past week and they make our new place feel a bit more like home and that’s a feeling I can definitely get used to.
scrambled eggs with salsa
For something so simple, a recipe seems so counter intuitive. What you do is this:
Crack 4 eggs into a bowl. Whisk with a fork and add in a few drops of water. This makes them extra fluffy. Trust me. Throw in a pinch of salt and a few good grindings of black pepper and gently whisk again. In a cast iron pan, throw in a small knob of butter and melt. When it’s nice and bubbly, slide in the eggs. Using the same fork, toss the mixture around. When it’s congeals slightly, add in about 3-4 large spoonfuls of salsa….the good fresh stuff (nothing from a jar or can!) and whisk again with the fork. Grate in about a tablespoon of sharp cheddar, mix again and then divide the mixture equally onto 2 plates. Serve with buttered toast and hot coffee.