I’m back in New York City, and back with an empty fridge!!!
Isn’t that the worst part of vacation? You come home from a long day of travel – you’re tired, you’re hungry, you’re cranky that vacation is over, and to top it all off, there’s no food in the house!!!
Well tonight’s recipe, I was able to whip up with the few items I had in my fridge and pantry, and I must say, it was phenomenal!
I’ve made this several times before (as noted from the photos at Steven’s apartment…it’s a classic Breakfast-for-Dinner staple).
Introducing my Provencal Scrambled Eggs!
These are most definitely NOT BORING!
Creamy scrambled eggs, cooked low and slow with garlic, onion, spinach and the star of the show: sun-dried tomatoes!
Oh my gosh, they are *chef’s kiss!* Truly, it elevates the humble scrambled egg from blah to BAM!
And they’re gluten free, paleo, keto, and Specific Carb Diet friendly!
(Or if you’re none of those, like my special gentleman, you can add a sprinkle of Parmesan cheese and eat them with some toast points or pita crackers!)
Here’s What You Need: (Serves 2)
4 extra-large eggs, scrambled
Handful of spinach
2 garlic cloves, minced
1/4 onion, minced
5 sundried tomatoes – in oil – chopped (SCD use this brand)
3 healthy pinches of salt
Freshly cracked black pepper
3 Tbsp EVOO
Optional: 2 Tbsp freshly grated parmesan cheese (SCD omit)
The key to delicious and creamy scrambled eggs is LOW AND SLOW!! I mean, the French cook them over a bain-marie water bath, and allow the heat from the steam to cook them! So if you’re looking to just blast them on high heat and have a snappy breakfast in 45 seconds of less, sadly, this recipe isn’t for you!
Start by cracking your eggs (2 per/person) into a large mixing bowl. Add your salt and pepper, and beat with a fork until scrambled.
Heat your olive oil in a nonstick skillet over medium heat. Add your onions, sprinkle with salt and pepper, and cook for about 3 minutes, until they begin to soften, then add your garlic and cook for about 2 minutes. Then turn off the heat, and set your pan aside to cool for about 3 minutes.
Then, add your scrambled eggs and sun dried tomatoes to the cooled pan. Turn on your stove to the LOWEST POSSIBLE flame/setting, and cook the eggs — while stirring continually for about 5 minutes, until they are creamy and buttery. You will feel like no cooking is taking place for the first minute and a half, but resist the urge to increase the flame! After about 2 minutes, you will begin to notice that the eggs are slightly thickening. It is at this point that you can add the spinach.
And then keep stirring, until the spinach has wilted, and the eggs are rich and velvety.
(If using cheese, add it right at the end, right before the spinach has completely wilted. If cooking for one DF, and one regular eater, simply add the cheese on top of the non-DF eater’s plate.)
Serve with a side green salad, or toast points!
OHHH my gosh, this meal is so stinkin delicious.
Eggs are no longer the humble kitchen staple in this dish — they are dressed up to the Nine’s and ready to paint the town! Va Va Va VOOM!
First things first: cooking your eggs low and slow is a game changer! In both consistency and flavor! You will think someone slipped an entire stick of butter into the pan, they’re so creamy and buttery! I kid you not — they are phenomenal!
Secondly: if you’ve never put garlic in your eggs before: GIVE IT A TRY! Holy cow, it is a life-altering discover! It gives then this depth and richness in flavor that only comes from our stinky little flavor friend: garlic!
That, coupled with the smoky sun dried tomatoes – I’m telling you, I’m dreaming of eating this breakfast right now! And it’s midnight!!
Finally, the texture was phenomenal! With the buttery smooth eggs, and the chewy sun dried tomatoes.
You’ll never eat plain scramblers ever again!
What’s YOUR favorite breakfast food?!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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