It has been ages since I last posted a recipe – as a result I can’t remember what I’ve been eating over the past few months and I don’t have the notes written down anywhere to recreate anything nice that we made. Last night’s dinner was worth finding some time to sit down and share it with you – I could have eaten platefuls.
To start with, there was scrambled eggs on lightly toasted bread. I like to make my scrambled eggs by melting butter in a pan, cracking in the eggs, letting them cook a little before breaking them up a bit, letting them cook some more, stirring, and so on. This produces a scrambled egg with bits of white and yolk rather than just a uniform pale yellow version.
I also fried some pieces of streaky bacon, before using the same pan to whistle up a warm tomato dressing. I didn’t tip away the bacon fat, instead I chopped up the tomatoes and tipped them into the hot fat, cooking them quickly so until they almost disintegrated. To the tomatoes, I added salt and pepper, and a tiny splash of sherry vinegar.
So, to buttered toast I added the scrambled eggs and popped the crispy bacon bits on top. Then I realised that I hadn’t stirred my chopped garden chives through the egg, so resolved to sprinkle them on to at the end. I spooned over the warm tomato dressing, and topped it off with a good handful of chopped chives and purple chive flowers.
I just love the colours as well – it’s like summer on a plate. This will be one version of scrambled eggs that I won’t be forgetting soon and will definitely make again.