One of my new favorite blogs is The Well Daily. Their tag line is: “happy pills, delivered daily.” How Silver Lined is that? I mean, really.
Last week, I found this recipe for Slow Olive Oil Scramble. OMG. So, so, so good. As they say on the blog, “Your standard bowl of cereal will seem like a total snooze once you’ve tried these slow scrambled eggs.” …and they are SO RIGHT.
Slow Olive Oil Scramble
- 4 extra large eggs
- 1/4 cup olive oil (I use 1/2 of this amount)
- 1/2 teaspoon kosher salt
- fresh black pepper
- 2 1/2-inch slices good country bread or ciabatta (I used gluten free bread)
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon chopped oregano or chives
- Crack the eggs into a bowl. Whisk the olive oil into the eggs, drizzling it in slowly. Add the salt and a few grinds of fresh black pepper.
- Pour the eggs into a non-stick pan over low heat and begin to stir gently with a rubber spatula. As the eggs start to set around the edges, scrape them toward the center repeatedly. It should take about 10 minutes for the eggs to finish cooking. Keep an eye on the clock—if it looks like the eggs are cooking too quickly, remove the pan from the heat, keep stirring and return it to the heat after a minute.
- When the eggs are done, they’ll be creamy and shiny. Toast the bread, spread the eggs onto the toast, sprinkle with chopped herbs and enjoy!
I would have taken a photo of the finished product but I, uh, gobbled them up too quickly. Oops! I highly recommend eating them S.L.O.W.L.Y. so that you can enjoy them (Silver Lining).
Love and eggs are best when they are fresh.