Sure, you can start your day with a bowl of granola and yogurt. But does that really satisfy you? And not just your sensible approach to eating well. Does it make you stop and savor the smells? The textures? Nope. Didn’t think so.
So what do I like to eat for breakfast? Eggs. Yep. The ever malleable, ever yummy, ever tasty egg. Soft boiled (husbands fav- 7 minute), hard-boiled, deviled, scrambled, poached, over-easy egg.
Right now I am on a kick of Gruyere soft-scrambled eggs. Served with avocado toast with black truffle butter. And a wee bit of hot sauce.
Here’s how to do it:
Black Truffle Butter
1/2 lb unsalted butter
4 skins of black truffle peelings ( can find these at Italian Markets)
Healthy pinch of Salt (personally, I like 2 healthy pinches)
Healthy pinch of Pepper
Let the butter come to room temperature. Put truffle peelings in food processor. Reduce to fine mince. Add softened butter, salt and pepper. Pulse to blend. Transfer to covered container. Will keep for two weeks. (It’s great on pasta, toast, steak, chicken and roasted asparagus).
Scrambled Gruyere Eggs
2 large eggs (Organic is nice!)
1 T water
1 1/2 T Shredded Gruyere Cheese. ( Get the best Gruyere you can. Quality ingredients make the difference)
1 Oil ( I don’t use olive oil here- good canola or sunflower oil)
Heat pan to medium. Meanwhile, put 2 eggs, and water in bowl. Whisk together. Put oil in pan. Swirl oil to coat bottom of pan. Add eggs. I begin to move the eggs almost immediately. Constantly moving the outer edges to the inside till eggs begin to set. About 1 minute. Sprinkle cheese on eggs. Move around again, gently folding. When almost done to your preferred set, remove from stove. Eggs will continue to cook. So take them out a bit before they look “done”.
Sprinkle with salt and pepper to taste.
Putting it together
Take a ripe avocado and split in half. Slice or chop half for toast.
Take your nice multigrain toast out of the toaster and spread with truffle butter.
Smash avocado in slice of toast.
Place eggs, and toast on plate. Enjoy!
This one is a keeper!