We’re Cooking: Mediterranean Scramble

IMG_2698

We have been going a mile a minute lately….between DIFF and charity festival season my at home cooking has left a lot to be desired and our local Thai restaurant and Gary are on a first name and order basis….I could eat Tom Yum soup every night these days.  But, I have found the energy, although rather late in the day, to make Gary a good weekend breakfast, like this scramble adding pretty much everything in our pantry to jazz it up a bit and make it more interesting that simply scrambling an egg and adding a slice of toast. And, the beauty of it, I can justify a mid-morning Bloody Mary (lots of vitamins in that tomato juice) and it still only takes about 10 minutes total with prep.

IMG_2693

Recipe:

Weekend Mediterranean Scramble
4 large eggs
3 ounces of your favorite cured charcuterie, like salami, prosciutto, jamon or chorizo..we had chorizo which added nice spice to the scramble
pinch red pepper flakes
pinch paprika
Splash milk
4 re-hydrated sundried tomatoes, chopped
1 small shallot, minced
1 small clove garlic, minced
1 or more tablespoon capers (Gary loves capers so I put a lot in for him, add to your own taste)
1 tablespoon chopped fresh cilantro and fresh basil + more for garnish
3 ounces feta cheese, crumbled
Salt and pepper to taste
2 tablespoons butter
Hot buttered toast on the side

IMG_2696

Preparation:
Whisk your eggs, red pepper, paprika and milk together in a medium sized mixing bowl and season generously with salt and pepper, to your taste.  Add the charcuterie, capers and herbs and set aside.  Heat a 10 inch skillet to medium heat and add the butter.  Let the butter melt slightly then add the shallot, garlic and tomatoes, sauteing them for a bit until just slightly golden.  Pour in the egg mixture, stirring continuously for the next few minutes as the eggs begin to set. Add the cheese, continuing to stir as it warms through and begins to just slightly melt (feta will hold up pretty well so the cheese won’t get gooey or too soft in the scramble.)  Meanwhile, toast your bread, butter it and set aside.  When the eggs have firmed, but are still slightly runny turn the heat off and continue to stir for another minute, then spoon onto a plate, top with additional herbs and serve with a few slices of toast….the Sunday paper and a Bloody Mary.

One Comment on “We’re Cooking: Mediterranean Scramble

Red Wine with Breakfast

Every Glass Is An Adventure

HAWAII UNCORKED

Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii

Cogill Wine & Film

Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.

%d bloggers like this: