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Luxuriously Simple (and Simply Luxurious!) Eggs

Posted Aug 26 2013 8:59am
Chive & Cream Eggs

Chive & Cream Eggs

Eggs are a traditional breakfast food for good reason — not only are free-range eggs chock-full of useful things like vitamin D and omega-3 fats* (you won’t find nearly as much of those nutrients in conventional cheap eggs), eggs are stunningly easy to prepare. These softly scrambled eggs, for example, take less than 3 minutes to cook. Poached eggs take about the same time; even hard-boiled eggs are done in 10 minutes. And if you want to make “luxury” scrambled eggs, add a dash of cream! In this case, I also added snipped chives since I have a mini-field of them growing right outside my front door.

Slight tangent: chives are fabulous to grow. You plant them once in a semi-sunny spot, and then they come back year after year. No seeding or watering required! They just show up. And if you want more of them, after they’ve bloomed and their purple flowers have turned into wispy seedheads, pinch off those heads and rub them between your fingers to scatter the seeds wherever you’d like. A one-time purchase turns into an eternity of elegantly beautiful, tasty fresh chives to snip and enjoy from breakfast to dinner. Just be aware that chives will spread out on their own, too, so if you’re a strict-boundaries enforcer, chives may not be the herb for you. I regard their self-propagating efforts as free food and cherish chives all the more for their slightly errant ways.

* And seeing as vitamin D is a fat-soluble vitamin, those lovely anti-inflammatory omega-3 fats in free-range eggs + vitamin D = the perfect pair. Vitamins A, D, E, and K are all fat-soluble, in fact, which means eating a plate heaped high with Romaine is a lot more nutritious when you drizzle it with some good-quality extra-virgin olive oil, top it with hard-boiled free-range eggs or chopped avocado, or toss it with cheese made of milk from grass-fed animals.

Chive & Cream Eggs
Makes as many servings as you like. Figure on one egg and one tablespoon of cream per serving.

Lightly whisk a free-range egg in a bowl with a fork. Stir in about 1 tablespoon of cream, preferably from grass-fed cows. I prefer Organic Valley’s non-UHT heavy whipping cream because the fact that it isn’t UHT/ultra-high-temp pasteurized means it tastes fresher and is much easier to whip into whipped cream. Snip/cut two or three chives into small pieces and stir them in, too. (If you have kitchen shears, this is the time to use them!)

Melt a pat of butter in a small skillet over medium-low heat. Add egg and cook undisturbed for a minute or two, or until the edges start looking firm. Gently push egg around with a spoon or spatula, folding it over as it cooks so that the egg cooks evenly. It only takes about three minutes total to scramble a free-range egg. The addition of the cream will make the egg softer in appearance than an egg-only scramble would, but you’ll still see it turn opaque and fluffy.

Serve immediately, garnishing with fresh tomato wedges and a sprinkling of sea salt. You can even save a whole chive or two to balance across the top of the dish for more flair.


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