Eggs and I, we don’t really mix well together. Except when there’s other ingredients involved as well, that’s when I love boosting my cholesterol with some really health-unfriendly eggs.
It all started when I was a really young and little orange pumpkin. For Easter the easterbunny (he’s a hare, at least in Dutch) would scatter some eggs all over our garden and we (my siblings and I) would go out and look for them. There were two types of eggs: the ones I would eat, and the ones I wouldn’t eat even if I’d be tortured. The first are chocolate eggs, and to me, there never were (or are) enough chocolate eggs around Easter. The second would be boiled eggs. And to me, there are always way too many of those, not just around Easter. How can a sane human being eat a boiled egg? That’s what I’ve asked myself for most of my life. I don’t get it. Poached eggs aren’t much better I’m afraid.
After the whole egg search was over, we would go inside and have breakfast. The table was set with all kinds of lovelies, it was a very festive breakfast. There would be a bowl of boiled eggs and there would be a chicken (wow, that chicken, sweet memories) filled with chocolate eggs. I would silently eat one (or maybe two) slices of bread, and then I would ask my mother nicely if I could start on the chocolate eggs. She never said yes. Before I could eat something sweet (including chocolate spread on my bread) I had to eat a boiled egg. It was torture. In my tiny brain I had two options: eat the boiled egg just like my siblings, and then start on the chocolate eggs (until my mother would intervene and say that it was enough, unless… and there was something more about boiled eggs), or not eat the boiled egg and watch my entire family eat chocolate egg after chocolate egg. Trust me, to a child, that is a very simple choice: two types of tortures, and only one included eating some chocolate eggs myself.
Eating the boiled egg was a real challenge, I hated the taste, I hated the texture, I hated the smell (I still do), and it would take forever. But I managed. And I ate at least one boiled egg a year.(Oh, and they were hard boiled, which is the worst, especially with the blueish yolk. I understand that for preservation’s sake (they were in the garden after all), you can’t serve moderately boiled eggs, but the memory itself is traumatic. Who knows how much therapy I need now that I remembered the blueish yolks?)
My father, on the other hand, was an avid egg-eater. He ate them boiled, fried, scrambled, poached. Anything would go for him. He was one happy egg-eater! He never did anything in the kitchen, except bake his egg for Sunday lunch every once in a while. And he would lovingly bake some bacon first, throw on lots of herbs, top it off with cheese, he was a happy man! And everytime he was making himself an egg, he would say that one day, when he was young and naive and stupid, he thought he’d write a cookbook on how to prepare egg in one hundred different ways. ‘Or a thousand’, he’d say when he added just a little bit more salt. Because one period in his life, he’d lived on eggs. He didn’t have anything else.
It’s a bit strange to have that as my father and not really like eggs myself. But there you go, I don’t. But there are exceptions. And today I will give you the recipe of the most brilliant way to scramble eggs. Because I love them this way. I could live on eggs for quite a while like this. I change little bits of the recipe every time I scramble some eggs, so can you!
1-2 eggs per person
half a table spoon red pesto (which contains tomatoes, I use Bertolli)
grated cheese (as much as you like, probably around 150 gram in my case)
250 gram diced ham, bacon or chicken
bit of salt
3 sun dried tomatoes (don’t overdo it, those can be really quite distinctive in any dish)
herbs (lots of herbs, I use this pre-mix of Fair Trade (which is a Dutch/Belgian brand, the mix is called ‘Sun dried tomatoes’), with: sun dried tomatoes, black pepper, garlic, red onion, paprika, olives and basil, it’s gorgeous!)
some olive oil
Put meat in frying pan and fry until done. add eggs, wait a while and then add herbs, salt and pepper and stir until the eggs are solid. Add the pesto, sun dried tomatoes (yes, I add extra, can’t have enough tomatoes), stir some more. Add the cheese when you’re happy with the scrambledness of your eggs. Let the cheese melt completely, while stirring. I always add a truckload of cheese, I love it nice and cheesy =D (but remember: cheese is bad, it contains a crazy amount of calories and it’s not so good for your cholesterol. I don’t really mind, I’d rather die of a heart attack because of scrambled eggs, than be entirely miserable for the rest of my life without them!)
Eggs: 2-5 km
cheese: 50-100 km
pesto: is ‘Italy’ vague enough? It’s about 1500 km from my house anyway (if this Bertolli-plant is located in the north of Italy)
ham: no idea? Should be Dutch though, about 200 km?