Breakfast aLa Gordon and John

Breakfast:  Most important meal of the day, and also, for the most part, the most unoriginal.  When I was a boy my grandmother lived with my father and me.  Now, she wasn’t the greatest cook in the world.  If it could be fried, she could make it.  Roast beef was always well done, but the food tasted fine and no one went hungry.

Scrambled eggs, on the other hand, were something she couldn’t cook enough of.  I loved her scrambled eggs.  She made them differently than anyone had made them for me before.  They were creamy, not dry and falling apart.  I tried for years to get them right.  It turns out I was doing things all wrong.  Mine were simply undercooked and watery.  UNTIL NOW.

I am a huge fan of Gordon Ramsey.  I have been known to copy his recipes, such as Beef Wellington and some gravies. When I saw this video for cooking scrambled eggs I was excited.  It is just how grandma used to make them.  I guess it is a Brit thing.

So, I experimented with the eggs last weekend.  Daringly, I took on the pickiest eaters I know and prepared breakfast for 8.  It was a moderate success, but like anything else, practice makes perfect.  So for supper tonight I recreated Saturday’s eggs.  Voila.  Perfection.

The secret is knowing when to remove the pot from the heat, and when to replace it. The video below, with Chef Ramsey, explains the eggs part.  I changed the recipe a bit, as I was sure the crème fraîche would make the eggs just a little too creamy for me. What I came up with is perfect and to die for.

Scrambled Eggs - Gourmet Style
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
 
Course: Breakfast, Main Dish
Cuisine: British, North American
Servings: 6 people
Author: John Winslow
Ingredients
  • 12 large eggs
  • 4 tbsp Butter or Margarine in small chunks
  • 16 Asparagus
  • 8 Medium Mushroom Caps
  • 4 bunches of Tomatoes on the vine
  • 1 Loaf Round Sourdough Bread
  • Salt and Pepper To taste
Recipe Notes

For the scrambled eggs, tomatoes, mushrooms and bread, follow the instructions in the video below. Now, when it comes to the crème fraîche I just leave it out.  I added a tad extra butter instead.  Also, I forgot to get the chives on Friday night (hey I was on my way to the bar when I shopped), so I just added a touch of onion salt at the spicing step.  Chives are much better, as I found out tonight. Live and learn. Now, when Chef Ramsey prepares this he places the scrambled eggs over the toast with a mushroom and tomato garnish.  I do the same, but....  Just to entertainment myself, and the their parents, I added asparagus to the mix.  The older kids like it, the adults really like it, and the boys hate it.  So it adds nutrition and entertainment value to the meal. Simply cut the asparagus off at the breaking point and place it on a tin or ceramic cookie sheet.   Sprinkle it with olive oil, salt, and pepper.  Bake at 350º for about 12 minutes.  The asparagus will be cooked, bright green and still a bit of crunch. When the tips are starting to brown it is perfect. Place the asparagus on the toast and then add the olive oil as Chef Ramsey does.  Serve hot and enjoy!

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