Off Topic: Scrambled Eggs with Red Pepper and Gruyere

I promise you that when I left work tonight I had no idea what I was going to make for dinner.  And that’s not like me.  Typically, I plan all our meals for the week and shop on Saturday and from these formidable planning skills seven meals appear effortlessly and right on time throughout the week.  And as long as we’re making things up, Heidi Klum should play me in the Kate Cooks the Books movie.

The part about planning all the meals and going to the store on Saturday is true anyway.  But this week, having returned late Sunday afternoon from being away for Thanksgiving weekend I did not have time for my normal careful planning and preparation. 

I could have stopped for something on the way home but I felt up for a challenge.  After all, we had food in the house.  And what always comes to the rescue in situations like these?  Eggs!

I made this recipe up by combining a good scrambled egg technique and things I often have on hand including cheese and roasted red peppers (a miracle in a jar).  I had bacon left over from making the White Bean Soup with Rosemary Croutons (I like to bake my bacon in a 400-degree oven.  This method is appealing in that you don’t have to think about it for 10 or 15 minutes while you make other things and it makes perfectly cooked bacon every time) so I served that on the side, and toast (insert bread into toaster.  Toast.  Butter.  Serve immediately).  Think of it as culinary improv. 

If I do say so myself, these eggs are heavenly.  Creamy and rich and just cheesy enough.  The red pepper add some nice color and a little tang.  And as I’m sure you’ve guessed, the whole meal comes together in 15 minutes.

Scrambled Eggs with Red Peppers and Gruyere
Serves 4 (but the three of us ate it all.  It was good and we were hungry)
Printable version

12 extra large eggs
3 tablespoons cream
3 tablespoons skim milk
3/4 teaspoon salt
1 tablespoon unsalted butter
Freshly-ground black pepper
1/2 cup jarred roasted red peppers, cut into 1″ pieces
1/2 cup shredded Gruyere cheese

Place eggs, cream, milk, salt and pepper in a bowl and whisk to combine.

Heat butter in a 12″ non-stick skillet over medium heat.  When foaming subsides, add eggs.  Stir constantly and slowly, gently folding eggs over until large curds form but eggs are still very moist (2-3 minutes).  Off heat, add peppers and gruyere and fold to combine.  Serve immediately.

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