Perfectly Soft Scrambled Eggs with Grilled Toast
Source of Recipe
From "Basic to Brilliant, Y'all" by Virginia Willis
Recipe Introduction
"It makes me madder than anything when I burn something I'm cooking. It's absolutely the most idiotic thing to do in the kitchen, and it's usually a result of not being dedicated, of not paying attention, of not being focused. I have a confession: Occasionally (actually often), I burn toast. Being dedicated means doing something the right way and following through. It is tempting to not be dedicated, to take a shortcut, but, in reality, it's much easier to do things right to begin with, rather than try to fix a mistake. Great ingredients aren't enough. Making a great base for a dish is not enough. Cooking a dish until it's right is not enough. It takes all these things; it takes real dedication to all these steps even for something as simple as scrambled eggs and toast. Having said that, don't be scared even when saddling up to the stovetop to prepare these Perfectly Soft Scrambled Eggs. At the end of the day, it's just eggs and toast."
List of Ingredients
◦ 4 slices brioche, challah, or best-quality sandwich bread
◦ 2 to 3 tablespoons unsalted butter, at room temperature
◦ 5 large eggs
◦ 2 tablespoons milk
◦ 1 tablespoon finely snipped fresh chives
◦ Coarse salt and freshly ground white pepper
Recipe
Position an oven rack 4 inches below the broiler and preheat the broiler. To make the toast, arrange the brioche slices on a baking sheet and spread the top sides with 1 tablespoon of the butter. Broil until brown, 2 to 3 minutes. Turn the bread and broil the other side. Remove the toasts from the oven and slice into triangles. Place on a clean cutting board and cover with a paper towel to keep warm.
Meanwhile, fill the bottom of a double boiler with water and bring to a simmer over medium heat. Melt 1 tablespoon of the butter in the top of the double boiler. Whisk together the eggs and milk in a bowl. Add the eggs to the butter in the double boiler and cook until small curds form and the eggs are creamy and almost set, 5 to 7 minutes. Remove from the heat just before the eggs fully set, because the eggs will continue cooking a bit after being removed from the heat.
Add the remaining 1 tablespoon butter and the chives. (The last bit of butter is decadent and optional, but it will stop the cooking and ensure the eggs don't overcook in the residual heat.) Taste and adjust for seasoning with salt and white pepper. Serve immediately with the toast.
Serves 4
❧ Brilliant Short Recipe: Ham Crisps
These Ham Crisps are just a little detail, something so simple, but just different enough not to be confused with fried ham, and they lift these Basic Eggs to Brilliant.
Preheat the oven to 400 F. Line a rimmed baking sheet with a silicone baking liner or parchment paper. Place 8 slices thinly sliced country ham, prosciutto, or Serrano ham on the prepared baking sheet without crowding. Bake until crisp, about 10 minutes. Serve alongside the scrambled eggs and toast.
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