Sunday, January 9, 2011

Scrambled Eggs on an English Muffin

I used to make scrambled eggs sometimes, using cream, as a special treat.  Using milk or cream, and cooking slowly was the method I used for a long time.  Then I discovered the Australian chef Bill Granger's recipe

Indeed delicious, and very quick too!  Incidentally I first went to Bill's in Sydney for dinner about 5 years ago and was very impressed.  A couple of years back I went for breakfast at Bill Granger's relatively newly-opened restaurant in Shichirigahama, the Shonan Beach area of Kanagawa.  This was the following day after visiting Enoshima.  By that stage it had been open for 10 months, I got there just before the opening time at 8am and had to queue for about an hour for a table...  Make a reservation!  That day I had sweetcorn fritters which I found a bit too rich for breakfast...  Apparently, he's now opened his 2nd restaurant in Japan in the Red Brick Warehouse in Yokohama.

However...  This morning I discovered a new and phenomenally quick method of making scrambled eggs, and I think I actually prefer them.  This is adapted from the British chef Nigel Slater.

Ingredients for one muffin
One English muffin, split and toasted
a small knob of butter
one egg
about 25g grated cheese

  • Over  a medium heat, melt the butter.
  • Turn off the heat and beat in one egg.
  • Stir in the cheese, turn on the heat again if necessary to finish melting the cheese and setting the egg, but remember that the saucepan is probably hot enough to continue cooking the egg.
  • Spoon over the unbuttered muffin and eat whilst hot.

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