The Creamiest Scrambled Eggs Served over Roasted Asparagus

Scrambled eggs make a quick and yummy meal, but there is a little science behind making them perfect. The way I prefer them is soft, fluffy, juicy and custard-like. Here are my essential tips to the creamiest scrambled eggs. Just remember, low gentle heat is the secret to success.

Use a fork to whisk the eggs until they are frothy and evenly colored. Add in freshly cracked black pepper. DO NOT OVER BEAT or add salt, as both would cause the eggs to toughen. This is the point where I add my secret ingredient. I say secret because for those that have tried my eggs, boasted of how creamy and delicious they were, but did not know that it was a Kraft American cheese slice that took my eggs to a whole other level. I have tried many times with other brands of American cheese, deli American cheese, shredded cheddar, monterey jack and swiss and all make the eggs too cheesy. Trust me when I say that Kraft is the way to go here. Now, if you don't have cheese, you can add a teaspoon of cream, but never milk, which may cause rubbery eggs.

Try this method, I seriously think you will change the way you make your morning eggs.

Pairing Suggestion: A newly found fave is half Moscato and half orange juice for a sweet Mimosa. Freshly squeezed would be perfect.

Ingredients
3 Fresh Eggs
Butter (1 tsp per egg)
Freshly cracked black pepper
1 slice of Kraft American Cheese torn into small pieces (1/2 slice for two eggs)
flaky sea salt

As far as the pan you choose, always go with a heavy bottomed non-stick saute pan, which will evenly distribute the heat. Also choose the smallest saute pan you have, as one that is too large will have the eggs spreading too thinly and cook too quickly.

Heat your saute pan over medium-low heat. Melt 1 teaspoon of butter per egg until melted and the foam has resided. When all the butter is melted reduce the heat to low and add your beaten egg mixture. Using a silicone spatula, wait until the first hint of setting begins before you stir. The more you stir the eggs, the more custardy they will be. Near the end of the cooking time, the eggs will get much thicker, but still creamy. Take the eggs off the heat approximately 1 minute before you think the eggs are done. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan and the "carry over heat."

Immediately transfer them to your serving plates and serve hot. As you can see, my favorite way to enjoy is plated over roasted asparagus. It is quite a delightful combination.


Enjoy!

Roasted Potato and Onion Frittata

What to do with leftover roasted potatoes? A very versatile Italian omelet or frittata is always a yummy go to. All you really need are some eggs, milk and whatever veggies you have hanging around. You can change this up in so many ways to your liking. It would be just as good without any cheese, but you just can't go wrong with a little cheesy goodness. Goat cheese would be great here, but I only had some sharp cheddar and mozzerella on hand. One addition that I always add are chopped scallions, but alas, none to be found in my fridge. Give this a try for a light meal. We like with a green salad and a light citrus vinaigrette.

My wine pairing suggestion: Any Savignon Blanc or Reisling would be oh so sweet.

Roasted Potato and Onion Frittata

Serves 8

Ingredients

12 large eggs, beaten

1/2 cup milk

2 cups roasted potatoes leftover (or 3 small red potatoes, sliced 1/8 inch thick)

1 sweet onion sliced

1 tbsp fresh chopped tarragon

1 tsp kosher salt

1/2 tsp fresh ground pepper

2 cups each of sharp shredded cheddar and part skim mozzerella (or whatever cheese you have)

1/2 tbsp unsalted butter

1/2 tbsp canola or grapeseed oil

Directions

Combine eggs, milk, tarragon, salt, pepper, and half the cheese. Set aside.

Heat butter and oil in a 10-12 inch ovenproof nonstick saute pan over medium heat. If your potatoes are not cooked (leftover), add potatoes and onion and cook on both sides until tender and slightly browned about 8-10 minutes. (I added my already cooked potatoes after the onion cooked down a bit.) Heat oven to 350 degrees. Pour egg mixture over potatoes and onions and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 more minutes. Sprinkle remaining cheese over top of frittata and place in oven. This will bake for about 25 minutes more, until center is completely set. In the last 2 minutes, I like to place this under the broiler to get the cheese all browned and to give it a little crusty top. Garnish with tarragon sprigs. This can be served hot out of the oven, warm, or will be just as delicious at room temperature.

Enjoy!