VIBES: ALABAMA SHAKES “FUTURE PEOPLE”
A simple egg scramble for a simple sunday morning. You can pretty much use whatever cheese or greens you have on hand but I love this particular combo. You could use a nice irish cheddar, gruyere or swiss. Spinach or kale would work well too.
ARUGULA + AGED GOUDA SCRAMBLE
Two handfuls baby arugula
6 eggs, beaten
1/3 cup finely shredded aged gouda cheese
1/2 tsp cracked pepper
1/4 tsp sea salt
drizzle of olive oil
Heat a drizzle of olive oil in a non stick pan over medium heat. Add Arugula to the pan and cook for 1 minute stirring until it wilts. Add beaten eggs, salt and pepper to pan and reduce heat to medium low. Stir eggs constantly, making sure pan does not get too hot. As the egg begins to cook, add cheese. Continue scrambling until eggs are light and fluffy. Remove from heat while eggs are still slightly moist but fully cooked.
VIBES: BLOC PARTY “Banquet”
I have a love hate relationship with fried eggs. For a while I’ve been more of an omelette, fritatta, or scramble person. But theres just something about the simplicity of a simple fried egg with some cracked pepper over a piece of toast. Chopped herbs add a bit of freshness. Fry this the spanish way, with a bit of olive oil and a cast iron skillet and you’ll take this dish to new places.
OLIVE OIL FRIED EGG
1-2 pieces of great bread, toasted
a few tbsp of olive oil
a tsp of fresh herbs, i used chives
Heat about 1/4 inch of olive oil in a very small, heavy skillet. I used cast iron. Heat over medium-high heat until very hot; it should just be beginning to smoke. Crack an egg into a cup or mug. When the oil is hot enough, carefully slip the egg into the oil and immediately turn the heat down to medium-low. Spoon the hot oil over the egg as it cooks. Cook for no more than a minute and a half then take the pan off the heat and remove the egg with a slotted spoon. Top with cracked pepper and chives. Serve with a piece of great bread, toasted.