I’ve been reading a lot lately about the proper way to scramble eggs. How to do it slowly and gently while keeping the heat somewhat low…even taking the pan off the heat for a while. Julia Child was apparently the Queen of the Egg depending on the article you read. The final product is a fluffy curd that isn’t dried out.
So obviously this recipe from the Splendid Table reached out and grabbed my inner Eggman as I have eggs on the brain.
Serves 4 to 6 and multiplies easily
4 to 6 1/2-inch-thick slices of chewy whole-grain bread
1 garlic clove, split
About 3 tablespoons good-tasting extra-virgin olive oil
Potatoes and Onions:
Good-tasting extra-virgin olive oil
2 medium red skin potatoes, peeled and cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
Salt and freshly ground black pepper
1/2 to 1 teaspoon smoked Spanish paprika (Pimentón de la Vera), hot or mild, or other ground chile to taste
1 teaspoon tomato paste
2 large garlic cloves, minced
Water as needed
Eggs and Finishing:
8 to 10 large eggs
1/4 cup cream or milk
4 ounces cream cheese, cut into 1/4-inch dice
4 whole scallions, snipped into thin rings
4 pale green center leaves from a head of curly endive, or a handful of frisée, or mixed tart greens, torn into bite-sized pieces
Using tongs, toast the bread to golden brown over a burner (or grill), or under the boiler. Rub both sides of each slice with the split clove of garlic, and set a slice on each dinner plate. Drizzle the bread slices with a little olive oil and set aside.
Generously film the bottom of a 12-inch slant-sided skillet (non stick is an asset here) with the olive oil. Heat over medium-high and add the potatoes with sprinklings of salt and pepper. Cook 2 minutes, then add the onions and continue cooking and turning with a plastic spatula until both are golden and the potatoes are just tender.
Blend in the garlic, paprika, tomato paste and about 1/2 cup water. Scrape up any brown glaze from the pan as you cook the mixture a minute, or until the water evaporates. Taste for seasoning.
Stir in the eggs, cream and a little salt and pepper. Adjust the heat so the eggs cook slowly (medium to medium-low). Keep stirring with the spatula, folding the eggs over on each other for 30 seconds and then stir in the cream cheese. Stir and cook until the eggs are done to your taste (a personal choice is soft, but not runny), which is usually no more than 5 minutes. Fold in the scallions and greens and spoon the eggs over the garlic bread. Serve hot.
From: The Splendid Table