I’m not a huge egg fan by any stretch of the imagination, as my family will attest, but today seemed like a good day to make them for a brunch. Our church service was at 0900 instead of later in the morning this week, so we went before breakfast and ate afterwards.
If I’m going to eat eggs, they need to be amped up a bit so I don’t taste the egg too much. I add lots of veggies and cheese and then serve with toast and some fruit. (Today the fruit was clementines).
Scrambled Eggs – All Dressed Up
- 7 eggs
- 1/4 tsp. salt
- 4 cloves of garlic, finely minced
- 1/2 red pepper, finely chopped
- 4-6 oz. mushrooms, thinly sliced (I like to use baby Portobella mushrooms, but pic what you like)
- 4 oz. sharp cheddar cheese (Usually use the white)
- 1 tsp. tarragon, dried
- 1/4 tsp. truffle oil
- Olive oil and/or butter
Put It All Together
- Prepare the garlic, pepper, mushrooms, and cheese. Set aside for the moment.
- Crack the eggs into a medium bowl and add a 1/4 cup water. Mix thoroughly. An immersion blender works wonderful!
- Heat a non-stick pan over medium heat until a drop of water spatters. Add 1-2 Tbsp of olive oil and/or butter and heat again. Add garlic, pepper, mushrooms and tarragon. Sauté until soft – about 3-5 minutes.
- Add the eggs to the pan and then top with the cheese. Let eggs cook for a half minute. Then with a rubber or wooden spatula, gently push the eggs from the side to the center of the pan. Continue until there is no liquid left. (I find the eggs get fluffier when I add the cheese at the start of cooking).
- Sprinkle the truffle oil over the top of the eggs. This is optional, but it does give a delicious umami/earthy flavor to the eggs that I absolutely adore.
- Serve with toasted whole wheat bread and fruit.