I’ve just returned from a week of travel, and the refrigerator is a tad bare. But I’m hungry. And we need to eat lunch. There’s half a shallot from last night, some feta cheese that is still good, a jar of roasted red peppers, and four eggs. A rummage through the fruit drawer leads me to two lone grapefruits. Ladies and gentlemen – we have a lunch!
It is very interesting how some of the most delicious things that I’ve eaten for lunch have been discovered through the use of odds and ends ingredients and the benefit of a well stocked pantry and spice cabinet. I will never forget the day the kitchen sink eggwich changed my life…
Anyway, as I was sauteeing the red peppers, shallots and garlic, I added a little pinch of dried basil and a little pinch of dried oregano. Everything was smelling fragrant and delicious. I started feeling sassy and added a splash of dry sherry to deglaze the pan and WOW. Sherry and eggs and shallot and garlic and feta and basil and oregano and roasted red peppers equate to very, very tasty and wonderful scrambled eggs. The salty feta is such a wonderful counterpoint to the other flavors. I think my humble little eggs felt very fancy with the addition of that dry sherry.
Now if we ever have any fancy people show up for brunch, I’ll serve them these scrambled eggs; they’re the best I’ve ever had. In the meantime, I plan to add this to the regular rotation, finished with two juicy little grapefruits drizzled with honey or any other fruits hanging out lonely in the fruit drawer. A handful of lettuce tossed in vinaigrette will also make a very tasty addition.
scrambled eggs – fancy pants style
- two cloves of garlic, minced
- one small shallot or half of one large shallot, chopped
- one roasted red pepper, chopped
- four eggs, cracked into a bowl and whisked with a splash of milk, salt and pepper
- a pinch of dried basil
- a pinch of dried oregano
- about two tbsp of dry sherry
- about 1/3 cup of crumbled feta
- kosher salt and freshly ground black pepper
- a splash of extra virgin olive oil
- heat a non-stick pan over medium heat and add enough olive oil to thinly coat; add the garlic, shallots and roasted red peppers, and cook until just beginning to brown – stir regularly to prevent the garlic from burning
- slowly pour in the sherry, stirring to coat the vegetables (you should hear the sherry sizzle in the pan)
- reduce the heat to low and add the eggs, stirring constantly around the edge of the pan to gently “scramble” the eggs
- when the eggs have reached their desired consistency, gently stir in the feta
- garnish with some chopped chives or parsley if you have fancy people dining with you