Well I have been on a journey of learning how to cook scrambled eggs. In the past I never really thought much about my scrambled eggs. I just whisked up eggs with milk and maybe herbs, vegies, cheese and whatever else took my fancy at the time. Plonked it all in the fry pan and cooked it up. Usually, I over cook my scrambled eggs and I never really minded well-done scrambled eggs. That is, until I watched Maggie Beer and Simon Bryant cooking scrambled eggs in and episode of “The Cook and The Chef.” I know, I know, I am mixing my cooking media’s now. Ah well, I love cooking; recipes, cooking shows, magazines etc. etc. And I reckon, if it makes you cook better, it doesn’t matter what it is.
So Maggie and Simon were very insistent that one does not overcook ones scrambled eggs and it was very helpful to actually watch them cook the eggs. With DHM, the only drawback is you can’t actually watch them cook the recipe, so one misses out on the details. Maggie and Simon helped me make Donna’s recipe correctly. Thanks guys my scrambled eggs are changed forever.
So what one needs for this recipe is sliced baguette, well since the only bread available in my kitchen is what I bake in the bread-maker, I used wholemeal toast slices.
Prosciutto, I was non-existent, but I did have some bacon, which worked a treat.
No cherry tomatoes, I’m afraid and I couldn’t even use a normal tomato as it was my last one and hubby suggested I keep it for something else and it made a good lunch today, so that was a good idea. Thanks love.
I also skipped drizzling with olive oil and salt and peppering it obviously as I didn’t have the tomatoes. However, the bread topped with bacon did go in the oven to crisp up.
Now for the infamous scrambled eggs.
A whopping five eggs for two people!! Whoa, talk about decadent.
Cream, which I have never in my life used on scrambled eggs and, which Maggie reckons she never uses anything else.
Parmesan cheese, woo hoo I did have some and it was even mainland Parmesan and not just the Kraft powdered stuff. No can do for the fresh stuff I’m afraid.
Now, this next ingredient is rather an interesting one. Sea salt flakes seem to be all the rage now a days but I have heard, that because they don’t have iodine people are starting to have iodine deficiencies. Interesting huh. So I used normal iodized salt instead, mostly because I have no sea salt flakes but also because I am a bit concerned with my iodine intake, don’t really want to end up with a goitre.
I have to admit that I didn’t cook the eggs in butter, as I didn’t have any, but I used margarine instead, seemed to turn out ok.
So I cooked them Maggie and Simon style, well it was probably more my interpretation of what they did. They probably would have cringed, and served up the eggs with my crispy toast and bacon.
It was incredibly yummy, incredibly rich and incredibly filling. I have to admit, I felt a bit sick afterwards. The recipe says it is to serve two, but really I think it could have done four very nicely.
No picture of this meal unfortunately, as it just didn’t really look that great, but it tasted sensational.
Yay, for learning how to cook great scrambled eggs!! Though I think I’ll stick with cooking mine with milk and not cream. It was a bit too rich for my poor tummy.
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