My New Favorite Way to Eat Eggs: Perfect, Creamy Scrambled Eggs

I never skip breakfast–it’s the most important meal of the day, right? During the week, we eat a very consistent breakfast of either oatmeal with cinnamon, nutmeg, raisins, walnut and blueberries, or as it’s starting to get warmer, a cold cereal medley of grape nuts, whole oats, shredded wheat, blueberries and walnuts. I don’t think we are deficient at all in whole grains and fiber! But, on the weekends, when I have more time, I like to have an egg breakfast. It used to be that my favorite way to eat an egg was over medium or poached, but a few months ago the Man of the House learned a scrambled egg technique that elevated the lowly scrambled egg to the top of my list of favorites. I’d been eating scrambled eggs the same way my entire life, but this technique resulted in an egg that is so creamy and decadent, I can’t go back to the way I used to make them.

The secret is cooking them gently over medium low heat while you constantly stir them, almost like making a risotto. This video shows renowned chef, Gordon Ramsay demonstrating the exact technique that I used to make the eggs. I like my eggs “dragged through the garden” so, like Chef Ramsay, I served them over a piece of toasted bread topped with arugula with broiled tomatoes, asparagus and mushrooms. Unlike, Chef Ramsay, I use a lot less butter and I skip the creme fraiche, because it really is creamy and wonderful without it (and a few less calories and fat).

For the eggs you’ll need:

4 large eggs
2 tablespoons olive oil
1/2 to 1 tablespoon of butter
Sliced green onions

For the broiled vegetables, I used:

4 campari tomatoes (or your favorite small-sized tomato)
4 mushrooms
6 asparagus spears
olive oil
salt pepper
Squeeze of lemon

First, place the vegetables in an oven-proof pan with a drizzle of olive oil, a sprinkling of salt and freshly ground pepper. Place under the broiler and broil until the tomatoes are wrinkled and soft, about 7 to 10 minutes.

Squeeze a little lemon juice over the cooked veggies–it makes their flavor pop!

Slice your bread and place in the toaster. Sometimes I will toast the bread under the broiler, but this usually results in me burning the bread (those who know me well, know that this is my claim to fame). Now add olive oil and butter to a saucepan and turn the stove to medium low.

Add the eggs to the saucepan and begin stirring constantly, removing the pan from the heat intermittently to allow the eggs to cool. The eggs will continue to cook with the heat that is retained in the pan. After the eggs have started to set, season with a pinch of salt.

Eggs are removed from the heat while constantly stirring

Stir in sliced green onions.

I’m so thrilled that I still have some arugula growing in pots in the garden. For our climate, it’s the end of their season, and they are just starting to bolt, but until they get bitter, I’ll be using them as much as possible. I lightly dressed the arugula with a little olive oil, a pinch of salt and a squeeze of lemon juice. Honestly, I think most things can be seasoned with those three ingredients–it’s perfect!