Posts tagged ‘brunch’

September 11, 2011

British Style Scrambled Eggs

It’s all about the method.

Dry, tasteless and crumbly. That’s what I usually get when I order scrambled eggs in most American diners.  British eggs are quite different.  They’re creamy, soft and velvety and I usually eat them with a spoon.  They aren’t like the American ones most of you are used to; what makes them different is the cooking method.

I’ve added some spice and tomatoes, but you can keep them plain or add anything you like.  I usually rummage through the fridge for leftovers, chicken, bacon, sausage, veggies… you really can’t go wrong.  If you want to add a little onion flavor, don’t bother sautéing onions at 8 o’clock in the morning.  Just throw in some dried onion flakes, they add nice subtle flavor without the harshness of fresh onion.

Ingredients

  • 2-3 eggs*
  • Pinch of salt*
  • Pinch of pepper*
  • Splash of milk*
  • Tsp. oil*
  • Tsp. butter*
  • Cherry tomatoes, halved
  • Pinch of red pepper flakes
  • Dried onion flakes
  • Parmesan cheese

*Ingredients for basic British eggs

Method

  • Whisk together eggs, salt, pepper, onion flakes and milk in a bowl
  • Heat oil and butter in a small saucepan on medium heat.  Add tomatoes and red pepper flakes and cook for 3-4 minutes
  • Add eggs and begin stirring with a wooden spoon before they begin to set
  • Stir continuously for about 5 minutes, it’s a similar method to making risotto.  You don’t want to let the eggs set like they do when you make American style eggs.
  • Whip the pan off the heat, sprinkle with Parmesan cheese and serve immediately

Always take your eggs off the heat about 30 second before you think they’re done.  They will continue to cook when you take them off the heat, and if you wait they’ll over cook on your plate.   The results are eggs that are wonderfully rich and creamy… who wouldn’t want to start their morning like this?

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August 31, 2011

Dutch Pancake Cafe Stowe, Vermont

If you’re a pancake aficionado like I am, then you must make a trip to Stowe, Vermont to visit the Dutch Pancake Cafe.  Apparently someone at the New York Times called it “the world’s most decadent breakfast”. I can confirm that you will not leave hungry, and only wishing you could spend one more night in Vermont so you can try another round of these delicious breakfast treats.

If you like lots of toppings, but hate when you have to fork around your plate to gather them all up into one bite, then this place has your problems solved.  Dutch pancakes are specially prepared, crepe-like pancakes with a variety of ingredients baked right into the pancake.  Each pancake is prepared in a traditional Dutch skillet, and is 12” in diameter and thinner than an American style pancake.  Once you have the batter, the fillings are up to you.  Whether you’re like a sweet start to your morning, or something savory there’s something for everyone on the menu.  Chocolate, strawberries, and fresh picked apples to tomato, sausage, bacon and spinach… the options are endless.  (I mean it, they have over 80 options on the menu and can also make you one to order)

Of course, I did what any sane person would do.  I ordered 2.  To begin my meal I ordered a plain pancake with lots of powered sugar and butter.  There’s extra powders sugar on the table for those who like to go overboard with their sugar intake.  I called this my breakfast appetizer; it warmed up my pallet for the next creation.  Round 2 consisted of onions, spinach, bacon and mushroom cooked into the pancake.  Could you ask for more?

To complete your meal, make sure you ask for some Keukenstroop Dutch Syrup.  It’s the color of molasses, consistency of fine honey and a not overly sweet yet complex taste, this Dutch pancake syrup is perfect for the distinguished palate.

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