These eggs make one of my favorite weekend breakfasts…
Inspired over a year ago (and well before this blog was started), by Jules at The Stone Soup, this beautiful scrambled egg recipe will change your scrambled egg paradigm. The secret ingredient? Creamed-corn. Yes, creamed corn.
(Anyone remember “Hope Floats?”Bernice Pruitt: Is this where you were “cream of corn”? Birdee Pruitt: “Queen of Corn,” honey. Three years runnin’. A feat unsurpassed in the history of Smithville.)
I won’t give some detailed recipe. You’ll find it’s well done on Jules’ site, here. (Which, by the way, is an incredible food blog around healthy, minimalist cooking. I’ve found some of my favorite recipes on her blog.) But the gist is it involves eggs, butter, creamed corn, and some ricotta stirred through at the end. Shave some fresh parmesan over it at the end and serve with some spicy chorizo, split and cooked under the grill for around 4-5 minutes each side.
Hey, how is everyone? I’ve been away from twitter & blogging — last week I did photography for an event at the Sydney Entertainment Centre, then promptly fell sick. Sooo, I’ve been recovering from a terrible cold. So much for my resolve to keep this blog updated!
Method: Follow the recipe for the warm lentil salad up until it’s time to toss it all in with the greens. At the same time, brown your sausages in another pan.
When the lentils are prepped and the sausages are golden, put it all in a casserole together along with some halved cherry or grape tomatoes. Bake in the oven for 15-20 minutes or so at 200c. Serve over herby greens like rocket (spinach would work too), sausages on top and juices drizzled over.