Sunday breakfast

We are having friends over for dinner tonight and since we slept in, breakfast needed to be something quick. Alan said “we can just have some eggs with toast”. As he stepped out the door to pick up some milk and bread, I quickly chopped a couple small tomatoes (one yellow, one red), a small piece of fresh mozzarella, and a few basil leaves. Sprinkled with some olive oil it would be an ideal accompaniment for our eggs. As I mentioned before, I’m really into vegetables for breakfast.

I then whisked together four eggs with a bit of milk while I preheated my cast iron skillet. Once the skillet was nice and hot, I melted a teaspoon or so of butter and swirled it around. I then added the eggs and stirred it slowly with a wooden spoon. At some point in this process, I was casually browsing Deborah Madison’s book Local Flavors, where I came across a recipe entitled Fried Eggs with Sizzling Vinegar. It was very simple – after frying eggs, any style, remove them from the pan and add another 2-3 tsp of butter to the hot pan. Add to it a finelly chopped small shallot. Cook it for a minute or so and then add about 1 tbsp of sherry vinegar (or red wine vinegar) and swirl it around to allow it to reduce a bit. Serve immediately on top of the eggs.

For an extra minute or two of preparation it really jazzed up the meal quite a bit. Serve with a few slices of French bread.