After exercising this morning, I was craving a solid breakfast. Eggs popped into my mind. On occasion, I make am omelet of sorts, by gracing scrambled eggs with a concoction of whatever might be around from my garden, the farmers’ market and the produce bin of our refrigerator. There was a complication today–a house guest does not eat tomatoes. (No, I cannot understand how this is even possible.) I had to scrap my usual preparation.
Here’s what I came up with:
- Two small shallots
- 1/3 stalk celery, chopped
- As much dill as was left over from last night’s salmon
- Sautee all that with a dash of olive oil (In my case, using a sweet new All-Clad pan Garrett gave me for my birthday.)
- Toss in two liberal splashes of sweet white wine (again left over). The alcohol cooks out.
- When the mixture reduces down, add spinach with a little arugula mixed in. I like a lot of spinach. Remember, it reduces down a ton.
- Set aside.
- Scramble your eggs in the same pan if you like, realizing that bits and pieces and juices from the vegetable mixture will discolor them a bit. I used three whole eggs with just the whites of two more.
- Plate the eggs. Add the veggies. Sprinkle with just a little cheese if you like…or not.
Dang, it was good.
Here’s an article on the benefits of free range eggs. And another that says all eggs are equal.
What is your take on eggs?
Mark Gale 
