Sunday, May 3, 2009

Soft Scrambled Eggs w/Spinach Arugula Pesto & Sauteed Mushrooms


I have dreams of creamy scrambled eggs made with fresh farm eggs. In fact, I love eggs cooked in every conceivable manner: boiled, basted, sunny side up, over easy, poached, and the perfect omelette.  

Gordon Ramsey has a great video demonstrating, what I consider to be, the perfect scrambled egg recipe. While his kitchen persona is rather brutish, his scrambled eggs more then make up for it. If you have a moment, please click here 

While your at it, here is an example of the perfect omelette...notice, no color on his omelette! Except for Julia Child's video, 95% of all omelette demonstrations are done improperly, leaving the eggs overcooked, crusty and tough. But this is just my opinion....

Local eggs from the Olin Farm's stand on 95th.

The premise of this recipe is to reduce the cooking surface area of the eggs, so use a small pot with tall sides rather then a fry pan.  You will also begin with a cold pan, and the butter is IN the eggs and not ON the pan.

Soft Scrambled Eggs w/Spinach Arugula Pesto & Hazel Dell Mushrooms
serves 2

6 eggs
2 Tbl unsalted butter, cut into pieces
salt and pepper
1 tsp. creme fraiche, cream, soft goat cheese, or cream cheese

Break your eggs and put them in your  pot (you can use a nonstick pot if you want), add your butter pieces, then put the pot over high heat and stir. As they begin to cook remove the eggs from the heat, stir for 30 seconds, the return to heat. Repeat.  When the eggs begin to set, add cream or goat cheese, and season with salt and pepper.

Mushrooms, wiped clean
Olive oil
Salt and pepper
Fresh Thyme

Heat a skillet over high heat, add olive oil and mushrooms. Sear for 3-4 minutes, season with salt and pepper and a pinch of fresh thyme.

Spinach Arugula Pesto

2 cups boiling water
1 cup Spinach
1 cup Arugula
2-3 Tbl olive oil
3 Tbl Parmesan or bread crumbs, or pecan/walnuts or pine nuts
Salt and pepper 

Place greens in a bowl and pour boiling water over them ( I just skip the bowl and place them in my blender). Let stand for 3-4 minutes, drain well. Add the rest of the ingredients and blend until smooth.  Taste and adjust seasonings. 

To serve: Place toast on plates, drizzle with olive oil or pesto, top with eggs, mushrooms and additional pesto if desired. Season with salt and pepper (yes, again...). Serve immediately.


See you at the Market!

Chef Deb 

Note: Saturday Market Demo: 
*Soft Scrambled Eggs w/ Spinach Arugula Pesto and Mushrooms
*Sauteed spring Asparagus coins w/green garlic  (recipe will be posted by Wednesday)


Kris said...

Hi Deb,

So glad to see you're back! I really have enjoyed expanding my palate horizons via your demos at the LFM. I have happy americauna chickens at my home in N Longmont so have an abundant source of beautiful green and blue eggs. I'm always open to new and/or classic egg dishes. I will be having breakfast for dinner tonight! Thank you,

Kris N.

Chef Deb T said...

Hi Kris!

I am so glad to be back too!
I want chickens so bad......but my yard is very small and my two small bulldogs take up all the space. Let me know if you care to trade..dogs for chickens!??

I love having breakfast for dinner as well. I have many more egg recipes I am working on so you will see more of them this summer!

Thanks for the comment.

See you at the market Kris!

Chef Deb

Juan said...

I can't wait to try this....probably this weekend. I have always loved eggs, but I have noticed that they don't seem to cook the same way anymore. I've noticed that lately my omelets have an angle food cake texture to them and they never used to. I blame the eggs but my girlfriend thinks I'm crazy. I've seen the "Fresh Eggs" in a few places around Longmont, so I think I'll give them a try. Thanks.

Chef Deb T said...

Hi Juan,

Thanks for the comment! When you mean "angel food effect" do you mean dry and tough? Or airy and springy?

I am with you about the eggs though ( l love, love, love them). When the egg is the main ingredient I make sure I use local eggs. Personally, as a cook who goes through hundreds of dozens a year, I can tell the difference.

Good luck with the recipe!

Chef Deb

Juan said...

Hey Deb,

They seem to come out airy and the texture in cake. I've made omlets for years and never seen this. Thought it might be a high altitude Colorado thing, but never noticed it when I first moved here in 94. I'm going to start getting my eggs locally and see if there is a difference.

Thanks for all the great recipes!!