For a long time, I was perfectly happy eating breakfast wraps from Starbucks and ice cream from the frozen food section of Walgreens. It was actually PIF who got me to really start viewing cooking and dining as an art. See, PIF grew up in India and then held fancy internships all throughout college that gave him exposure to great food (think The Fat Duck, Eleven Madison Park, and Indian Accent). He’d also followed chefs like Marco Pierre White and Gordon Ramsay and had learned the basics of French cooking. When we first met, PIF (who was new to Chicago) would thoroughly research restaurants in city and take me to the best ones we could afford. Perhaps more importantly, he would also cook me food the “right” way. This was how I learned that I’d always been eating overcooked fish and dry scrambled eggs.
This recipe, which PIF adapted from an episode of a Gordon Ramsay TV show (let’s be real, it’s hard to keep them all straight) is simple yet delicate and refined, making it a perfect brunch dish. It’s also easy to make in large quantities if you’re entertaining.
Bae’s Scrambled Eggs
Inspired by Gordon Ramsay
Cook time: approximately 20 minutes
2 T of butter
1 T heavy cream
(optional) finely chopped chives
1. Add butter and eggs to a cold sauce pan.
2. Turn on low medium heat. Add eggs and whisk ingredients continuously as pan heats.
3. Keep whisking until scramble thickens. To prevent overcooking, lift pan off the heat for 10 seconds every so often while continuously stirring.
4. When folds begin to form and eggs are no longer watery (but still wet), remove pan from heat, add cream, and continue stirring. (Around this time, begin to toast slices of the crusty bread however you see fit. If toasting in the oven, make sure to preheat prior to beginning to cook the eggs.)
5. When cream is fully mixed, add salt and pepper to taste.
6. Serve with toasted bread and garnished with finely chopped chives
Want to take really this recipe to the next level? We love serving this dish with decadent roasted tomatoes, peppers, and red onions we can smear on the bread along with our eggs.
Cook time: 30 minutes
2 red onions, cut into thick disks (approximately 3-4 disks per onion)
2-4 tomatoes on the vine, dependent on preference
2 whole red bell peppers
1. Heat oven to 400 degrees (F).
2. Without separating the rings, in a baking sheet with edges, place onions evenly spaced and, using a basting brush (the back of a spoon works too) coat both sides of the disk with a little olive oil. (Both onions should only require 2 t or so.) Also season each onion with the teeniest pinch of salt and pepper. If you do not have a gas stove, don’t despair, just coat tomatoes and peppers with a little olive oil, salt, and pepper, and place on baking sheet as well.
3. As onions begin roasting, char first the peppers and then the tomatoes by turing the stove on high heat and placing the vegetables on the grate. As a side blackens, use tongs to flip the veggie to the next side.
4. When all four sides are nice and charred and the pepper is getting squishy, place them in a metal bowl and top with a plate. Do the same with the tomatoes, which will take less time (since they’re already quite squishy.) You’ll know they’re ready when the skin begins to break.*
5. Once all the veggies are done, toss very gently with a bit of salt, pepper, and olive oil and throw in the oven with the onions.
6. When onions are slightly brown on top, remove pan. Once they’ve cooled a bit, remove the skin from the peppers and use tongs to move peppers and tomatoes and a spatula to remove the onion disks to a serving plate. These veggies are great alone, so feel free to just smear them on toast. Otherwise, serve with the egg dish above!
*Feast did a fantastic video about how to blacken veggies on the stove, which you can watch here.