This morning's breakfast, a globetrotting take on huevos rancheros:
Two eggs -- big, orange-yellow free-range eggs from Locally Grown Gardens -- very lightly scrambled and folded once after they've set, sprinkled with a little good curry powder right before flipping and topped with a bit of English Cheddar with Horseradish and Celery (pale yellow and softer than most cheddars), then served with a generous topping of warmed up Red Gold salsa and whatever hot sauce you favor and bacon on the side.
Tam, pretty much a bacon fanatic, inhaled the egg dish before even noticing the bacon. Yes, it's that good. (As ever, the bacon was peppered before cooking and a dab of that grease was used for the eggs. It makes a difference, the flavor's as close to cooking over an open wood fire as I can get.)
Like the breakfast recipe. If you can do it. Find some fresh Peking Duck eggs. Really wows up a breakfast, big and tasty eggs. Just saying. Good Luck.
ReplyDeleteSounds delicious! I like to whip the whites and the yolks separately to get volume, then fold them together...
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