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.

Enjoy.

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)