as i've stated before, breakfast when i was a kid was a big thing. my grandparents made the best sunny side up, or so i thought. until i started living with peter in Manila. my nanny made the best sunny side up sandwiches ev.er. after a strenuous saturday morning swim lesson, i'd be so weak with hunger but sandra would make me a late breakfast of sunny side up, and a dash of soy sauce between two pieces of white bread. and the world would be set right. then i went on a i-hate-eggs phase. i didn't touch the stuff outright for a couple of years. thankfully, i'm back on the i heart eggs bandwagon, especially since it came out a few years ago that they're not that bad for you. when i came across the hoity toity eggs dish in Bon Appétit i knew i had to make it. and make it i did. sorta.
Truffled Scrambled Eggs with Crème fraîche and Caviar
adapted from Bon Appétit, September 2005 issue, page 139
6 uncooked large eggs in shells *
5 tablespoons heavy whipping cream *
2 tbl chopped fresh chives *
1/2 tsp salt
1/2 tsp (scant) freshly ground black pepper
1/4 tsp black truffle oil *
3 tbls butter
Crème fraîche or sour cream
whole fresh chives to garnish
* so i didn't have all the ingredients handy so there're a few substitutes. i only made 3 eggs, i used buttermilk instead of heavy whipping cream, ran out of chives so i used green/spring onions instead and i omitted the truffle oil. so i guess i didn't follow the recipe at all.
using egg topper or tip of small knife, cut top 1/2" off wide end of each egg. empty 4 eggs into medium bowl (empty remain 2 eggs into a small bowl and reserve for another use). Rinse out the 6 eggshells and carefully wipe insides dry. Stand 6 shells, cut side up, in egg holders.
Whisk cream, chopped chives, salt, pepper and truffle oil into 4 eggs in medium bowl. melt butter in heavy medium skillet over medium-low heat. Add egg mixture. Stir gently until mixture just begins to set but is still very soft, about 2 minutes. Spoon egg mixture into shells. Top with crème fraîche (i used sour cream), then caviar. garnish with whole chives. serve immediately.
what i learned: eggshells make good tiny bowls. i would make this dish again but i can't think of anyone i know who'd be into eating soft eggs (most everyone i know likes their eggs done to the point of crispy) or caviar. i'll aim to have all the proper ingredients, even the truffle oil. i liked the salty kick of the caviar too. also, despite not having an egg topper or egg holder, i made do with what i had handy. fancy that!
Last, but most def. not least, please don't forget about the upcoming month of October, it is Breast Cancer Awareness Month. this is for a good cause. if you can't participate in the walk, bake for the Boob Off. you can read about it here.
Today's Soundtrack: Oasis, what's the story, morning glory.