Toast with scrambled eggs, North Sea shrimps & goat's cheese

For ➍
4 thick slices of bread
6 eggs
0.5 dl cream
½ bunch of chives, chopped
25 g butter
200 g peeled North Sea shrimps
100 g fresh goat cheese
black pepper & sea salt

Toast the bread slices.

Beat the eggs, the cheese and the cream. Mix in the chives and season with salt and pepper. Melt the butter in a non-stick pan over medium heat. Pour the egg mixture and cook stirring constantly until the eggs form a smooth paste.

Remove the pan from the heat immediately and stir in the shrimps.

Spread on toast, garnish with goat cheese and serve immediately.

Oeufs brouillés (French scrambled eggs)

For ➊
2 very fresh eggs
1 tbs cold & unsalted butter
salt & pepper
chervil
a few chunks of fresh baguette
a split garlic clove

Separate the eggs. Break up the whites a little with a fork. Melt half the butter in the saucepan over medium-low heat.

Pour in the egg whites, and cook, stirring constantly with a wooden spoon over low heat, until they start to stick to the sides of the pan. Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.

Add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.

Remove from the heat and beat in the remaining butter until glossy. Season with salt and pepper. Let stand for 1 m. *

Toast some baguette and rub with fresh split garlic clove.

Spill eggs into a beautiful pile in a soup plate. Sprinkle with chervil. Serve the baguette toasts on the side.** Pour a glass of Brouilly or a Sancerre white wine at room temperature.

*The process could be performed in a preheated bain-marie pan to avoid burning. Serve in a large glass with chervil as decoration.
**Serve with a torn slice of Bayonne ham; slightly warm,o. Or serve with warm asparagus, smoked or fresh salmon.

Read more scrambled eggs recipes: slow cooked eggs with rosemary, microwave scrambled eggs.

Scrambled eggs with rosemary & capers

For ➋
3 eggs
4 tbs cream or milk
salt & pepper
1 tbs butter
½ ts fresh rosemary, chopped
2 tbs large capers
Romano or pecorino cheese, freshly grated

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small, heavy skillet over medium heat until the foam rises and subsides. Add the rosemary and capers and sauté gently for a few moments until softened and fragrant. Lower the heat to simmer and pour in the egg mixture.

Keep the heat at an absolute minimum, and stir only occasionally. The eggs will cook very, very slowly (up to 20 m to cook thoroughly). They will slowly stiffen to a thick custard texture.*

Shave fresh Romano cheese on top. Serve with greens or on toast.

*Use a scraper to make a more scrambled and quicker version. Cook the egg mixture for 1 m on melted, bubbling butter in a preheated skillet. Then start scraping gently without breaking the mixture on low heat for a few m. Take off the heat for the last m, leaving it to set. Serve on toast.

Read more scrambled eggs recipes: microwave scrambled eggs, oeufs brouillés.

Scrambled eggs @ microwave

For ➊
2 eggs
1 tbs unsalted butter
pinch of salt*
dash of milk or water

Place all ingredients in microwavable container.

Stir with a fork.

Microwave for about 1-2 m. Take it out, stir again, put to microwave for 1-2 m.

Let stand for 1 m while baking toast.

Serve on toast.

*Optional.

Read more scrambled eggs recipes: slow cooked eggs with rosemary, oeufs brouillés.

English stuffed tomatoes

For ➊
1 tomato
2 chipolatas (or any other spicy sausage)
30g butter
2 slices of smoked bacon, chopped
2 extremely fresh eggs
2 tbs double cream
1 ts chives, chopped

Preheat oven to 220°C. Cut the top off the tomato and scoop out the seeds. Place onto a baking tray with the sausages and cook in the oven for 8-10 m.
Melt the butter in a pan. Fry the bacon for 2-3 m, or until brown and cooked through.
Place the eggs and cream in a bowl and beat together. Stir in the chives.
Pour the eggs into the pan with the bacon and stir consistently until the eggs have set. Remove from the heat.
Remove the tomato from the heat and spoon the scrambled egg inside. Serve the sausages alongside.
Serve with fresh toast.

tip: creamy scrambled eggs

For ➊
3 large eggs
1½ tbs whole milk (½ tbs for each egg)
1¾ ts cornstarch or potato starch (½+⅛ teaspoon for each egg)
salt to season
3 tbs unsalted butter (1 tbs for each egg)

Crack 3 eggs into a medium bowl.
Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 s without stirring anything, until the edges of the eggs start to bubble up…
Then remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...
For about 11 to 12 s. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 s more to every 3 extra eggs you’re scrambling).
Transfer them onto a plate. Do not wait until they look fully cooked.