I first tried this dish in a small restaurant in NYC while visiting friends for the weekend.  My friend Amy recommended the scrambled eggs with asparagus and feta – how could I pass that up?  I was hooked.  The crisp, clean asparagus is a sweet contrast to the faint tang of the feta – all enjoyed against the background of fluffy, creamy eggs.  While I am not as fortunate to live in the city and order up these delectable eggs every weekend, I decided that something this simple should be easy enough to duplicate at home.  Turns out – it is.

Scrambled eggs are probably one of the most traditional breakfast options.  Ranging from a over-cooked rubbery mess, to heavenly fluffy melt-in-your-mouth creamy, scrambled eggs can mean several things.  Once you learn a couple of simple tricks, it is easy to produce those creamy eggs every time.  With a good technique for creamy eggs, the possibilities are endless to “spice them up” and turn a simple dish into a true breakfast. My first “perfect egg tip”: Don’t forget to season. After you have cracked your eggs, don’t hesitate to add a good amount of salt, pepper and even some fresh herbs.  I also like to add a splash of heavy cream to my raw eggs.  Whisk the eggs and the seasonings until well incorporated.  (One of my biggest pet-peeves is scrambled eggs with distinct chunks of whites and yolks.)  Tip 2:  For those perfectly smooth eggs, don’t be afraid to give those suckers a good beating. You know your eggs are properly beaten when you lift the whisk and the eggs run off smoothly – you should not have any remaining clumps of egg white.  Now to the cooking process.  Tip 3: Eggs are often ruined because they are overcooked – either too long a stay on the stove or too high of a temperature. Low and slow is the way to go (more…)

Because I work on Sundays, Saturday mornings are my special time with Scott.  We used to love to go to brunch, but since most local restaurants do not offer a Saturday brunch, I decided to create my own.  I try to think ahead and grab a couple of ingredients on Friday at the grocery store, but I have to admit, a lot of mornings I am trying to create something from our pantry.  Luckily, there are a lot of breakfast foods that can be “thrown” together to create quick, delicious breakfasts.  I love cooking in my pjs, sitting down to a real breakfast, and then relaxing after in those same pjs (can’t do that at a restaurant brunch, now can you?)

Usually presenting pancakes, scrambles, or french toast for our Saturday brunches, I was looking for a change.   I had half a bag of left over spinach that I needed to use up.  Browsing the internet for breakfast recipes that included spinach, I came across this “spin” on eggs benedict.  (Florentine refers to dishes that are presented on a bed of spinach and topped with morney sauce – a cheesy white sauce.)  While this particular breakfast choice is not the quickest of preparations – relax, enjoy the cooking process, and create a luxurious breakfast for yourself – it’s the weekend after all.   (more…)