Eggs can be so boring. And not just boring, but confusing as hell. Stand in the grocery store and just try to decide what's organic, cage-free, and factory-farmed. Get home and find out you bought the wrong kind, then break some into a bowl and meditate over what it is you're about to eat. That runny, sulphuric mess.
I go through this every week. I'm a big fan of eggs, so what I've described is basically my routine. I get upset. I have eggs in my fridge all the time, and I'm incessantly looking for new ways to make them "exciting."
While all the stuff I already know how to do with them is very good (including making that perfectly soft-boiled egg, with a yolk that breaks and runs out over your toast with the light tap of a fork) I never feel like doing any of it. And today I pulled out two eggs, followed by everything in the fridge, and went crazy. Which, as history has shown, is precisely the path to innovation.
What I came up with, and what I'm calling The Best Brunch Scramble, is the best thing I've ever seen eggs do. It's the best "egg thing" I've ever tasted. And I'm not just saying that because I invented it. I'll give you the recipe to try for yourself. You'll see.
What I think makes this scramble so interesting is that it combines all the elements of a whole meal, while maintaining its status as "breakfast" on account of the ingredients it uses. It also makes premium use of my secret weapon, tarragon.
To make The Best Brunch Scramble, you need
- 4 oz. turkey meatballs (or about 4, diced)
- 1 egg, 3 egg whites
- 6 small red potatoes, boiled
- fresh spinach, as much as desired
- 1-2 tablespoons chopped fresh tarragon
- salt and pepper to taste
- olive oil cooking spray
- 1 tsp olive oil
- Spray small skillet with olive oil cooking spray. Then add regular olive oil over medium-high heat. When surface is hot, add quartered potatoes, lightly frying for about a minute or two.
- While potatoes fry, cut up turkey meatballs and chop tarragon. Add them to skillet and toss everything around to blend flavors. Add 1-2 tablespoons of water to the pan. It should be very aromatic.
- In a small bowl, scramble whole egg with egg whites. Pour eggs over the potato-meat mixture. Reduce heat to medium. Eggs should cook easily, so make sure to stir them to prevent burning to the pan.
- Add spinach, finally, and scramble everything together. Ready to serve when eggs are fully cooked and spinach has wilted and looks bright green. Serves 2.
