I’ve just popped back to my desk to quickly type up the recipes I shared today at my monthly Whole Foods Cooking Demo. (Then we’re off to the San Antonio Zoo La-La event.)
This month’s theme was a fresh, healthy Mother’s Day Brunch that you can whip up in a matter of minutes.
At first, the thought of doing a demonstration on how to scramble eggs seemed a bit basic, but I’m telling you, when you scramble eggs using this recipe/technique, you’ll never go back to rubbery, dry, hard eggs again! The sauce that I shared today is a fantastic relish to top the basic egg recipe. The cheesecake parfaits were a HUGE hit. They can be made a couple days in advance, just don’t use fruit that will brown. I’d recommend sticking with strawberries, blueberries or blackberries if you’re going to do be making them in advance.
Happy Mother’s Day! I’ll have to wait to prepare breakfast for my mom until she comes to visit at the beginning of next month.
Scrambled Eggs (Serves 2) (with credit to Jacques Pepin):
- 5 large eggs
- salt & freshly ground black pepper
- 1 1/2 tablespoon unsalted butter
- 2 tablespoon heavy cream
Crack the eggs into a bowl, add salt and pepper, and beat thoroughly with the whisk. Set aside 1/4 cup of the raw eggs to be used at the end of the cooking time.
Melt butter in a heavy saucepan. When the butter foams, pour the eggs into hot pan and immediately begin stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
Remove the pan from the heat, whisk in remaining raw whisked eggs, another spoon of butter and 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
Serve immediately with a garnish of your choice.
Spanish-Style Relish (Serves 4)
- 1 onion, chopped
- 1 Anaheim pepper (or pepper of choice), stemmed, seeded and chopped
- 1 garlic clove, minced
- 1 T olive oil
- 4 large tomatoes, chopped
- 1/2 t cumin
- 1/2 t paprika
- Salt and pepper to taste
- Queso Fresco, crumbled
- 8 chives, finely diced
In a large skillet, cook onion, chile pepper, and garlic in hot oil over medium heat about 5 minutes, or until tender. Add tomatoes, cumin, paprika, salt and pepper; cook about 5 minutes or until tomatoes release their liquid. Remove from heat and keep warm. Garnish with crumbled queso fresco and diced chives.
Berry Cheesecake Parfaits (serves 4-8)
- 8 ounce round Brie cheese, softened
- 8 ounce package cream cheese, softened
- 1/3 – 1/2 cup sugar
- 1 tablespoon lemon juice (or more to reach desired consistency & taste)
- 6 cups sliced fresh strawberries, blueberries, raspberries, and/or blackberries
- candied chopped nuts
- Honey (optional)
Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.
Layer strawberries, cheese mixture, and nuts in eight parfait glasses, water goblets, or other clear serving container of choice. If desired, drizzle with honey.