Breakfast: mustardy scrambled @usanafarm eggs, 1/4 demi baguette from @olivebranchdeli, sliced tomato, olive oil, s&p.
Let&039;s talk about eggs! Scrambled eggs can either be the most delicious or most disgusting thing you&039;ve ever put in your mouth. I like mine quite wet (as in just cooked) and quite scrambled/fine in texture (whereas others prefer to have a less-agitated scramble). One trick I learn from a chef-type was to add half a teaspoon of dijon/English mustard to the egg/milk mix and whisk that in – adds a cheesy deliciousness that I&039;m totally addicted to.
I make mine by whisking two fresh eggs, a splash of full cream milk, 1/2 tsp mustard and S&P in a bowl. In a small pan, heat a drop of olive oil and a knob of butter till melted & foamy. Pour in the eggs and THEN (this is the trick!) if you have a solid plate stove like me, TURN IT OFF (gas stove just turn it down as low as it can go) and cook your eggs on the residual heat, low and slow, until *just* done. I stir it a lot, you can stir less so if you like chunkier eggs. Serve topped with chile flakes/chopped chives/whatever floats your boat.
Cape Town, South Africa
Photo by: betweenknifeandfork