That’s right we are having SCRAMBLED EGGS for dinner. Take that June Cleaver!
You see June, I’ve been at work all day, I forgot to go the grocery store, and the “people“, they keep texting me , “WHAT’S FOR DINNER”?
June, let’s be reasonable here. I got up at 4:30 this morning, went to the gym, made lunches, fed the dogs, threw in a load of laundry as I ran out the door, cooked all day at work, and then sat in 5:00 o’clock LA traffic. I don’t feel like cooking anything for anybody!
Lucky for me there are eggs in the fridge, that’s right June – the modern day housewife makes breakfast for dinner… it’s a treat! I’ll even throw in a fancy French sauce.
Herbed Scrambled Eggs
1-2 pieces of toast per person.
6 large eggs
¼ cup of whole milk or half and half
2 Tablespoons of butter
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 Tablespoon of fresh chives- finely chopped
2 Tablespoons of fresh Italian parsley-finely chopped
You can also use fresh thyme, marjoram, or dill
- In a medium bowl, crack eggs and combine with salt & pepper, and milk- whisk thoroughly.
- Add in fresh herbs and whisk to combine.
- Heat a medium saucepan over low/medium heat and melt the butter.
- Add the eggs to the sauce pan and stir lightly with a spatula. Lightly move the eggs around the pan with the spatula, scraping the bottom as the eggs begin to cook.
- When the eggs are firm but still a slight bit runny, turn off the heat and cover to keep warm.
1 ½ -1 ¾ cups whole milk or half and half
¼ of a small white or yellow onion- cut into large pieces
1 bay leaf
3 Tablespoons of unsalted butter (or bacon fat)
3 Tablespoons of flour
½ teaspoon of kosher salt
Pinch of black pepper
In a small saucepan warm milk over low heat.
- Add in the onion and bay leaf.
- Bring to a low simmer and then turn off the heat to keep warm.
- In a small sauté pan over low/medium heat, melt 3Tablespoons of butter, and add in the flour to create a roux.
- Stir with a whisk to combine- cook the roux for an additional 1-2 minutes.
- Strain the warm milk into the roux and whisk to combine.
- Bring the gravy up to a slow simmer and add in salt, pepper, and nutmeg to taste.
- Cook for an additional 3-5 minutes until gravy is the consistency your desire.
- If gravy becomes too thick, add in more milk.
- Serve eggs over warm toast drizzled with gravy.
- Garnish with fresh chive or herbs.