Wednesday, November 10, 2010

Sunday Breakfast: Scrambled Eggs With Caprese Multigrain Toasts

I meant to post this earlier this week (like Sunday), but then I got the flu. Anyway, you can plan ahead for this weekend and surprise your loved one--this is crazy easy (especially if you can get another family member to make the eggs). This breakfast is for those of us that want just a little something special on the weekends when all family members happen to be home....or if you have company over....or if you want to clean out your fridge. Or if you want a reason to eat Italian for breakfast...enjoy....all you need is some hot coffee and orange juice.


Serves 2-3

For Eggs:
2-3 eggs
2 egg whites (I use Eggbeaters)
1 Tbsp. plain yogurt (Greek-style, preferred) or sour cream (dairy adds a fluffier texture to the eggs)
Salt & pepper, to taste
Seasonings of your choice (optional-but you can use oregano, dill, basil, hot sauce, garlic salt, chives, etc.)

For Toasts:
Multigrain bread (1-2 slices per person), toasted
2-3 tsp. basil pesto
1 big tomato, diced
2-3 ounces of fresh buffalo mozzarella, diced (if you get a log already sliced, it's about 2-3 slices)
A splash of balsamic vinegar
A drizzle of extra virgin olive oil
Salt & pepper, to taste
(If you're feeling extra special, you may add a few sprinkles of freshly grated Parmesan cheese--oohh!)

Whisk the eggs, yogurt or sour cream, and seasonings in bowl until the all ingredients are incorporated together.

In a medium saute pan, heat oil (of your choice) on medium-low heat. Then pour in the egg mixture. I looked this up so I could properly explain: After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center. Repeat the scraping, lifting, and folding until the egg has formed curds. (Something I have learned: More stirring will make small curds and less will make larger, fluffier curds. Duh, right?-took a long time for me to get that. Ha!)

When the curds are firm but still moist, remove to plates or serving dish. Apparently, I read that they will continue cooking after they leave the pan. News to me since I fear runny eggs--I just cook them to death until most people consider them too dry. Then again, I don't like my steak cooked rare either. To each his own. But, I digress....

So, in a separate bowl (if you are brave and talented--you can step away from the stove while the eggs cook and yet continue to break them up while you do this), mix together your tomato, cheese, pesto, olive oil, vinegar, and salt and pepper.

Add a piece (or two) of bread to each plate (you should be able to serve 2-3 people easily). Top each piece of bread with caprese mixture and serve alongside the scrambled eggs.

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