Tuesday, December 29, 2009

Post-Holiday Scramble and Bagel Mash

Sisters are the Best!

Whenever my family comes together for holidays, we end up spending the last morning together in a heap on the couch watching "Love Actually" for the three billionth time and grunting from the sheer pounds that have newly crept on over a 72 hour period of food, pies, platters, and sweets. By the last morning together, the leftovers have diminished and the cupboards and fridge are a mash of tupperware containers and near empty cartons. So every year, we make sure we have our traditional bagels for that last day. Not any bagels, we have a strict code for ours. They have to be "everything" bagels with tons of savory seeds and spices, it has to be creamy, full fat Philadelphia cream cheese, and the signature slices of green olives with pimento dotted across the cheesed-up halves. We eat these bagels with another signature item: the kitchen sink scramble. Basically, what this means, is that you make a perfect pair of scrambled eggs and dice up anything you can find that is leftover from the holidays to add. This year it was wine-spiked salami cubes from the Trader Joe cheese basket from Aunt Nancy, and some tiny spears of port wine cheese. Christmas wouldn't be Christmas without this final breakfast with the fam!

Serves 2

4 large eggs
Dash of salt
Dash of pepper
2 Tablespoons milk

The trick is to whisk the eggs, milk, salt and pepper in a bowl for two whole minutes (don't skimp on time) until it is creamy, foamy. Pre-heat a pan on medium high heat and melt a tablespoon of butter in it. Once melted, pour in the eggs and start this process: once firms up a bit the first time, take a wooden spoon and pull the liquid in from outer rim of pan towards center, moving in a circle quickly, and continuing until all eggs are cooked to your liking in the center of the pan. This makes them extra fluffy.

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