[thttpvhd://www.youtube.com/watch?v=uyRyfy5HgeY
Hey, Food Friends,
I kept surprising Helenka for a few weeks in a row by not letting her know in advance what we were having for dinner. I was perusing the book looking for something interesting and, seeing as we both love goat cheese and smoked salmon, I thought why not try the scrambled eggs recipe.
Now, scrambled is not my favourite way to prepare eggs (I just love my poacher), but I learned a trick which was to not let the eggs fully cook as that tends to leave them either burned or rubbery. So, when you remove them from the heat just before that point of perfection, they will continue to cook but won’t be ruined (because who wants ruined eggs for dinner, especially when serving guests).
We broke into the salt chest during this episode and used New Zealand Gourmet sea salt which is number 10 on the list (for reference, you can check out this episode ).
Something else that made this meal great was the combination of smoked salmon (how decadent) and goat cheese [Editor adds: decadent-tasting but good-for-you] which gave the eggs a lush creamy texture. Plus, we didn’t forget our veggies by including crisp asparagus.
As we were filming this during the summer months, after we signed off, we would sit outside on my balcony and enjoy the lake view. I find the setting where you eat your meals can make them all that much more special and sharing them with a friend is a huge bonus! [Helenka adds: if you don’t have a lake view … or any kind of a nice view, put up a picture next to your kitchen or dining table!]
So, till next time, have more fun with your food and invite some friends to join in, too!
Enjoy!
B & H =;)
Insight on: Scrambled Eggs
Notes from the Chef’s resident Archaeologist um.. Sidekick (Helenka)
Okay, by now, I’m sure you must all be aware that when I moan and mumble around a mouthful of food (and wave my hands expressively) at the end of each episode, I think the outcome is terrific … and could I please have some more? ::practises puppy-dog eyes:: As well, yay, we’re having breakfast-for-dinner again!
What can I say about this exquisite and – as Brian pointed out – decadent combination of ingredients. Yet it’s not something that is outrageously priced. Goat cheese is widely available nowadays. And you don’t have to buy a side of smoked salmon (though it’s mighty tempting); there are these teensy packages for just a sandwich … or an eggyliscious adventure.
Variations
You’re probably wondering how can Helenka have ANY variations on this dish? Well, Helenka can do just about anything. In her head anyway … and speak in the third person which, as everybody knows, is just SO pretentious!
So, what about changing the texture of the eggs (which, to be honest, were divine with both goat cheese and smoked salmon in the mixture melting on the tongue). But, still, I could see this being made more like traditional Eggs Benjamin (which are the smoked salmon version of Eggs Benedict). You’d start the base with toast, then a slice of smoked salmon (given a brief kiss of heat in a frying pan), followed by the egg-cheese-asparagus mixture. The great thing is that the eggs would still have lively colour from the asparagus. And I’m thinking the smoked salmon would provide its own unique flavour as a separate layer. As you can see, my tongue likes the prospect of distinguishing (::giggles:: um … excavating?) layers in food. [Hey, Brian, can I be the show’s resident Archaeologist, instead of the Chef’s Sidekick (in more than one language, lately)?]
Now, if asparagus is not in season, you could try green beans, green onions, fresh or frozen (NOT defrosted) peas, green pepper, green zucchini (definitely NOT peeled). If you want a little more oomph, then I’d recommend some diced vidalia or red onion as well as your choice of green veggie. And, oh, it’s been at least a few episodes since I mentioned The Galloping Gourmet. I remember watching him toss peas into scrambled eggs (and I’ve never been the same since; right, Brian?). Oh, well, I believe Brian’s not going to touch that question with two-of-me (aka a 10-foot Pole).
Anyway, go fly, my lovelies and have breakfast for dinner, lunch or – what a shock – even breakfast!
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