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Post by sistereurope on May 18, 2008 10:52:00 GMT -5
Hi all OP chefs,
I just had to write and share my joyous breakfast experience with all of you. Our hens have been particularly busy of late - we have more eggs than we can use. So my husband decided to whip up a big batch of scrambled eggs this morning. He sauteed some shallots in butter, then (unbeknown to me until the end) he sliced up some pepper brie that he found lurking in our fridge. He let the brie melt over the shallots, then added the scrambled egg mixture and cooked them real slow...OMG! They were SO creamy and delicious. Really, the brie taste was subtle but really good. He used the rind and all, because of the pepper crust. Give them a try...you won't be disappointed. Of course the only downside is that I'm spoiled now...my husband will have to make them for me every weekend!
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Post by Shoesy on May 18, 2008 11:53:02 GMT -5
Sis - That doesn't sound like a breakfast. It sounds more like a dinner.
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Post by geordy on May 18, 2008 13:48:45 GMT -5
Nice to know you have pepper brie "lurking" in your fridge! Whenever I have a cheese "lurking" I like to use all of it too! How great to have such a delicious breakfast prepared for you..and with your home chicken's eggs!!!
I had an omelette with a port wine cheese spread and red onion!(A bit more pedestrian!)
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Post by cigalechanta on May 18, 2008 15:38:24 GMT -5
You have your own hens? (she asks with envy) I melt chevre in my eggs with herbs de provence. So many ways to dress eggs, one of my favorite foods.
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Post by sistereurope on May 19, 2008 7:34:11 GMT -5
I will have to try that one next cigalechanta, thanks!
Yes, we have 7 hens. They lay brown, white and light green eggs (the latter from our araucanas, or "easter egg" hens).
They are my husband's pets - we even named them ;D
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Post by Shoesy on May 19, 2008 7:56:37 GMT -5
Sis - Please introduce us to your husband's "pets". I don't think anyone would object if you did that on the "OPF Chiens et Chats" thread in the off-topic section. (Andi posted a photo of her birdie there. ;D)
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Post by cigalechanta on May 19, 2008 8:38:58 GMT -5
Shades of Martha Stewart!!!
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Post by ray on May 19, 2008 10:02:08 GMT -5
sister e. do you eat the green eggs with jambon?
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Post by sistereurope on May 19, 2008 10:21:44 GMT -5
That's a good one Ray...It would be very cool if the eggs were green on the inside as well!!
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Post by framboiseetrose on May 19, 2008 12:00:42 GMT -5
Sister, that sounds delicious. Have to try that some time but I don't have any hens to lay fresh eggs (boo, hoo, hoo!!!). Have to make a visit to the farmer's market to get their freshest ones.
Mimi, you are right about the versatility of eggs. You can add just about anything to it and you'll have a delicious dish. My youngest prepared brunch for me on Mother's day and the egg dish was sauteed shallots and combination of wild mushrooms - cooked slowly with the whipped eggs. Drizzle with truffle oil before serving. Heavenly!!
Doug, one more thing to use your truffle oil with - sorry out of topic here.
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Post by Becky (Berkeleytravelers) on May 20, 2008 9:33:37 GMT -5
I like the sound of both variations - brie when a "rich" dish is wanted, and chevre when a "lighter" dish is wanted. And having home-produced eggs really is just such a treat - lots of hype about eggs and egg production out there, but they really do taste better when the hens run around and eat a variety of plants, bugs, feed, etc.
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