Breakfast is undeniably my favorite meal of the day. You can do many things to make this meal as fancy or rustic as you want. But I usually make something that not only will satisfy our stomach but also be a feast for our eyes as well.
These scrambled eggs are inspired by Buvette’s steamed eggs on toast. Buvette is one of the many places I still have yet to visit in NYC. The only thing that’s stopping me from going is that it’s really a small and compact place, to begin with, and it’s usually busy and crowded all the time. I wouldn’t really be comfortable under these conditions with covid still around us.
These are not that hard to make, you just need some patience. This recipe is for one serving. To make beat 3 eggs in a bowl with 2 Tablespoons of milk or cream (optional). Get a non-stick pan and pour your beaten eggs into the cold pan, add 1 Tablespoon of butter. Set this over medium to low heat. Stir with a silicone spatula until eggs are starting to set. Continue stirring until soft curd forms, you need to do these on and off the heat. It’s important to note that you need to remove your pan before you reach your desired doneness as the eggs will continue from the pan’s residual heat. Also, this will ensure that your eggs will be moist and silky.
To serve, pour your eggs over 2 slices of thick-cut toasted sourdough bread. Top with salami or whatever cold cuts you have. You may add a dollop of creme fraiche if you wish.