Tuesday, January 11, 2011

Italian Scrambled Eggs

The other day MGG and myself spent all day looking for a used commuter car to buy.  You see, MGG is a car guy and has several cars...as he drives 50 miles a day round trip to LAX and back every day he needs a car that gets really good gas mileage.  

So off we went looking for a little commuter with a hatchback.  Third weekend in a row looking...and things are grim.  Too many miles, price to high, too old of a car....etc.  So we end up in Downtown LA (said Hi to the Staples Center!) looking for the perfect car we saw advertised.  Get to the lot and they don't have the car...don't know where the car is...or where the car went...but we have another beautiful car over here!

We left.
We ended up in Glendale going from car lot to car lot over there in the freezing cold...(anything below 70 degrees in CA is cold to me!) walking around and then we spotted it...
The one!

Long story short we got the car but we didn't get home until 10pm and I was starving.  So what to make when you need to eat light and cook something fast?  Eggs.

I call this meal a BLD (Breakfast, Lunch, Dinner) recipe that you can make and eat any time.  It's really good and has an Italian twist on the normal scrambled eggs.

It's a version of Melissa Clark's (NY Times food writer) recipe Soft Scrambled Eggs With Pesto and Fresh Ricotta.

Here's what you'll need:  Eggs, milk, butter, salt and pepper, ricotta cheese, pesto sauce.

Melt your butter in a skillet over med-high heat.  Beat your eggs with the milk and add to the hot skillet.  Turn down the heat to Med-Low.  Let eggs start to cook.

When eggs have set up a bit start to push the eggs from the side of the pan to the middle allowing the liquid run beneath the partially cooked eggs.  After these set scramble your eggs and cook until set.  You can do soft set or well done, which I like.

Add salt and pepper to taste.  Plate your eggs and add the pesto sauce.  (I used a jarred sauce and warmed a Tablespoon of it in the microwave to heat it slightly for about 15 seconds.)  You don't want cold sauce on hot eggs...

This would be excellent using a fresh summer pesto sauce!

Drizzle the pesto over the eggs.

Next, break the ricotta in to clumps and add it on top of the eggs.  Yum!

Quick, easy, yum!

Hope you enjoy this!  Here's the recipe.

Italian Scrambled Eggs
Variation of Melissa Clark’s Soft Scrambled Eggs With Pesto and Fresh Ricotta
Serves: 1
2 eggs, slightly beaten
A splash of 2% milk
1 T butter
Salt and pepper to taste
3 T ricotta cheese, broken in to clumps
1 T pesto sauce

Over medium-high heat, melt butter in a medium-size skillet.

Beat eggs with milk. Pour eggs into pan, turn heat to low.  Let eggs begin to cook and then  begin to push cooked egg to the middle and allow the liquid egg move below.  Stir and scramble eggs until completely cooked.  Salt and pepper eggs.  

Meanwhile, warm pesto sauce in the microwave for 15 sec. to take the chill off.

Plate eggs and then drizzle pesto on eggs.  Dot eggs with broken up ricotta.  Serve at once.

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