It hardly warrants writing down the recipe, but what the hell.
I came home tonight kind of thinking that I’d like to make a frittata. I had bacon and leeks and five eggs, but thinking about it, I realised I wanted a bit more bulk to a frittata, maybe something like some cooked potato, and I didn’t have that. Plus, I was really hungry and didn’t want to mess around. So I just scrambled up this mess:
- 3 eggs
- 2 rashers (slices) bacon, cut into small pieces
- 1 leek, sliced
- A little black pepper
Half-cook the bacon in a pan. Add the leeks and saute til softened. Whisk the eggs a bit with a fork, and add a grind or two of pepper. Pour the eggs into the pan and mix them around with the bacon and leeks. Cook until done. Eat with a salad.
I learnt an egg-cooking tip a while ago which I may as well share: when cooking scrambled eggs, the time to take them off the heat is just before they’re fully done. There should still be a tiny bit of wet, uncookedness to them. The residual heat in the pan and in the already-cooked eggs will cook this last bit while you serve them; if you wait til it’s fully cooked in the pan, it will get overcooked by the time it’s served.
2 Comments
My first boyfriend taught me that trick with scrambled eggs! We were both eleven years old, I think. (He may have been twelve?)
Last night my partner made a Dutch Baby pancake as part of supper, and after we served the pancake out onto plates, I wondered if the residual heat and butter in the oven-heated iron skillet would cook four fried eggs for the family. It worked like a charm, no additional heating necessary.
I love the look of your salad here.
I’m also enjoying leeks at the moment. Tonight I made a sauce from thinly-sliced leeks sauteed in olive oil, a bit of sliced fennel, a glug of red wine, a can of chopped tomatoes, and a sprinkling of smoked chilli powder. Adjusted the umami with soy sauce, the sweetness with jaggery, and the sharpness with Chinese vinegar. Worked really well, both with the grilled black pudding I had with it earlier and the toast I’m finishing it off on right now.
Another good tip for scrambled eggs is that if you think you’ve gone slightly over the optimal cooking time, you can quickly throw in a spoonful of fridge-cold dairy product to stop it cooking further. Creme fraiche works, so does the runnier kind of cream cheese.