Fruit Salad and Scrambled Eggs
Sunday Brunch with Friends
A friend of ours just had knee surgery and is not out and about as much as he normally is. Today in Wellington it was perfect winter brunch weather.
So, when you can’t take your friend to brunch take brunch to your friend!
The first course was:
I just love those plastic Tiki salad servers.
We served it with my favourite yoghurt. Yoplait Greek Style Honey yoghurt.
Then it was time for the rich and satisfying scrambled eggs with spring onions. I always get Thomas to cook this because he makes it perfectly. I’ve included his instructions below.
The weird thing about scrambled eggs is how frequently they are done badly when it’s really very easy to do them well (hint: the key ingredients are butter and enough time).
Here’s how I cook them when I want them be really good.
- Two eggs per person
- 1 tbsp of milk per person
- One spring onion per person (or so)
- Two tablespoons of butter per person (one for eggs, one for bread)
- 1-2 pieces of ciabatta bread per person
- Some grated parmesan
- Salt and pepper grinder
1. Put the serving plates in the oven at a low temp to warm up.
2. Prepare everything in advance so the final assembly can proceed smoothly – slice the bread, grate the parmesan, clean and chop the spring onions.
3. Break the eggs into a bowl and add the milk. Whisk until well mixed with a uniform colour.
4. Put a frying pan on to a low heat.
5. Add the butter and wait for it to melt.
6. Add the egg mixture.
7. Immediately add the chopped spring onions.
8. Use a wooden spoon to gently stir the eggs frequently but not constantly. The secret is to cook them slowly enough. If they’re sticking to the bottom of the pan or the cooked bits look sort of foamy it probably means the heat is too high.
9. Toast the ciabatta. Put the completed pieces in the oven with the plates to keep them warm.
10. Keep stirring. It does take a while if you’re doing it slowly enough.
11. Butter the toast, top with the cooked eggs and serve. People can add their own parmesan and salt/pepper to taste.
- Replace the spring onions with some lemon thyme (just awesomely good even writing this makes me wish I had some for tomorrow).
- Serve with salsa.