Sometimes, all you want is eggs. They’re aren’t called nature’s most perfect food for nuttin’, I guess. They’re ideal for breakfast, lunch, and even dinner. Yes, dinner. When I don’t feel like cooking and I want something fast and comforting, I turn to eggs.
Such was the case this week. Work has been really busy lately as we wind down (wind up?) toward the end of a big project, and that has meant one thing: overtime! I’ve gone in early and stayed late some days, and for someone who needs a bomb to get out of bed, this has made for a rough week. I cooked an actual dinner exactly once this week – once! It’s pathetic, I know. I’m embarrassed – really, I am.
But who wants to cook dinner when you get home at 7:30? That means you’ll eat at 8 or 8:30 by the time I get settled in and finish cooking, and that’s just too late for me. So, easy dinner it was. And what’s one of my favorite easy dinners? Eggs!
I didn’t use to like scrambled eggs, but they’ve grown on me in the last few years. I owe that to my aunt Kay, who taught me how to scramble eggs the “French way” (it’s probably just the proper way): over medium-low heat, using near-constant stirring with a fork. The result? Soft, moist scrambled eggs that literally melt in your mouth. They make a satisfying get-up-and-go breakfast on weekends, but they make an even better weekday dinner when paired with a side salad or sliced tomato (in summer).
Occasionally I mix things in with the eggs, which is what I did this week. I had a bunch of kale hanging in my crisper that was nearing the end of its useful life, to be truthful. So, I gave that a rough chop and sautéed it butter for a few minutes, then steamed it with a few tablespoons of water for a few minutes more. In went two forked eggs, then when those were thirty seconds away from perfection I sprinkled in a tablespoon of crumbled Gorgonzola cheese and stirred it all around. Genius! This was perhaps the most delicious rendition of scrambled eggs I’ve ever cooked – or eaten.
Please try these – whether for breakfast, lunch, or dinner. It’s an interesting take on traditional eggs Florentine flavors – a real winner. Enjoy!
Update: It’s now late January 2010, and I’ve made these twice this long holiday weekend: first with kale and mozzarella and then with spinach and mozzarella. They were both delicious (mostly because I think I’m actually in love with eggs), but I think I still prefer my original version. The crunchiness of the kale holds up better to the soft eggs, in my opinion. But like most things, to each his – her – own….
Scrambled eggs with kale and blue cheese
- 2 eggs, whisked or stirred well with a fork
- 2 cups kale, washed, de-veined, and medium chopped
- 1/2 Tablespoon butter
- sprinkle salt and freshly ground black pepper
- 1 Tablespoon blue cheese, crumbled
Heat butter in a small nonstick pan over medium heat. Add kale and stir to distribute the butter and cook the greens evenly. Sprinkle with salt and pepper; go easy on the salt on account of the naturally salty blue cheese. Let cook down for 2-3 minutes; the kale should still be brightish green. Add a few tablespoons of water, 2 to 3, to the pan, cover, and let cook down for 3-4 minutes.
Meanwhile, mix the eggs together in a small bowl. Reduce the pan’s heat to medium-low. Uncover the kale and pour the eggs over the kale. Use a fork to gently, slowly stir and turn the mixture. Keep watch of the eggs and keep stirring until there is a bit of wetness still to them. Add the blue cheese and stir for no more than 20-30 seconds – just until the cheese melts in the eggs. There should still be a soft wetness to the scrambled egg mixture, but only slightly. Serve immediately.