Creamy, Cheesy Scrambled Eggs // A Thought For Food

Last weekend was our annual Cape retreat with some of our friends. A few couples stayed with us at the house where we did what we do best: chat, read, eat, and drink. Before their arrival, I spent an afternoon preparing large quantities of corn salad, sangria, and lobster salad. This freed up my time, allowing me to enjoy the warm weather a bit more, instead of having to spend hours in the kitchen. The only meal I didn’t plan for was breakfast. I’m an early riser, so after I’d gotten dressed and taken the dog out, I began preparing one of my favorite weekend breakfasts: scrambled eggs.

These scrambled eggs are, quite simply, the best I’ve ever had.  It’s a slightly adapted version of Julia Chid’s recipe, which calls for a pat of butter at the end. But I think the real beauty comes from the low and slow method she used. Instead of getting clumps of egg, this preparation is more reminiscent of a custard. By the end, you have smooth, rich and creamy eggs that are perfect for spreading on top of toast.

Creamy, Cheesy Scrambled Eggs // A Thought For FoodCreamy, Cheesy Scrambled Eggs // A Thought For FoodCreamy, Cheesy, Scrambled Eggs // A Thought For FoodView full post »

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  • June 22, 2015 - 8:43 am

    Tieghan - First of all, you weekend sounds amazing. How fun to get to do that every year!!

    Second of al, these eggs!! They honestly look SO perfect! This is my ideal anytime meal. LOVE! :)ReplyCancel

  • June 22, 2015 - 9:19 am

    Naomi - There is nothing worse than bad scramble eggs, so I love it when I see creamy ones like this. These are perfect. And lucky you for your fun stay, admittedly in slightly jealous!ReplyCancel

  • June 22, 2015 - 11:22 am

    Deborah - I could eat eggs for breakfast every single day, and scrambled is one of my favorite ways. These look like absolute perfection!ReplyCancel

  • June 22, 2015 - 11:55 am

    thefolia - This is the only way we eat our eggs on our nest and always with some avocado toast…happy feasting!ReplyCancel

  • June 22, 2015 - 12:20 pm

    Liz @ The Lemon Bowl - These look like perfection.. low is key for scrambled eggs. My sister is staying with my Grandma on Martha’s Vineyard for 10 days next month. Jealous is an understatement. :)ReplyCancel

  • June 22, 2015 - 12:20 pm

    James - Nice recipe, love all kinds of egg.
    Quick question where you put the milk in prep.?? I bet its on the first step =)ReplyCancel

  • June 22, 2015 - 1:18 pm

    Paula - bell'alimento - Swoon. I’m super picky about my scrambled eggs and these are just perfection. Pinned.ReplyCancel

  • June 22, 2015 - 6:44 pm

    Megan Keno - Scrambled eggs have never looked so good!!ReplyCancel

  • June 22, 2015 - 7:27 pm

    Brenda @ a farmgirl's dabbles - Corn salad + sangria + lobster salad, sounds about perfect. And I love these eggs, too!ReplyCancel

  • June 23, 2015 - 6:31 am

    Sandra Lea - I would love the recipe for your corn salad and sangria.ReplyCancel

  • June 23, 2015 - 8:38 am

    Valerie Thayer - These look amazing and I wish they were in front of me for breakfast right now!ReplyCancel

  • June 23, 2015 - 10:36 am

    Katalina @ Peas and Peonies - I love scrambled eggs, I used to eat them as a kid all the time, love how cheesy yours turned out, and on crispy toast with avocado, this is breakfast perfection.ReplyCancel

  • June 23, 2015 - 2:03 pm

    Betty | le jus d'orange - Hey Brian! I came over via Dinner Special Podcast – for some reason I didn’t even realize you were in Boston!! Love your work, we should get together sometime!ReplyCancel

  • June 24, 2015 - 5:20 am

    Sylvie | Gourmande in the Kitchen - Sounds like perfection on a plate, I love nice creamy scrambled eggs.ReplyCancel

  • June 24, 2015 - 8:05 pm

    cheri - I’ve heard about this method, yours look amazing. Will try this myself.ReplyCancel

  • June 27, 2015 - 7:05 am

    Currently Crushing On. | How Sweet It Is - […] creamy, cheesy scrambled eggs. […]ReplyCancel

  • June 27, 2015 - 4:36 pm

    Ami@NaiveCookCooks - These eggs! How come sometimes the simplest things are the BEST and often forgotten? These are gorgeous and I can see myself eating these for dinner! :)ReplyCancel

  • June 28, 2015 - 11:37 am

    Susannah I. Sherwood - On the Hong Kong-based “Lady and Pups” (a.k.a. “Angry Food Blog”) you’ll find a different, quite unusual method of achieving soft, custardy, and very delicious scrambled eggs in seconds.ReplyCancel

  • June 30, 2015 - 4:28 pm

    Meredith - I can taste these through the screen! And now all I want is scrambled eggs corn and lobster salad. I’m flying over!ReplyCancel

  • June 30, 2015 - 9:09 pm

    Denise - The only way to make scrambled eggs. I could eat these for dinner.ReplyCancel

  • July 1, 2015 - 9:40 am

    bev @ bevcooks - UMMM omg yes.ReplyCancel

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  • June 14, 2015 - 4:39 am

    Millie | Add A Little - Such a beautiful compilation of photos – looks like a wonderful place!ReplyCancel

  • June 14, 2015 - 10:43 pm

    Tieghan - Whoa!! Everything looks delish! :)ReplyCancel

  • June 15, 2015 - 3:14 am

    Naomi - I love your Silent Sunday-I must be missing them because it seems like it has been awhile since I’ve seen one. I love being the observer in the background like to these. And as always, great photography!ReplyCancel

  • June 15, 2015 - 7:23 pm

    Brenda @ a farmgirl's dabbles - I just love these posts, Brian. They are soothing and beautiful. And I’m always left hungry for beautiful food!ReplyCancel

  • June 16, 2015 - 1:53 pm

    Katalina @ Peas and Peonies - oh God looks so good, all the food, and I love the “dessert first” motto!ReplyCancel

  • June 17, 2015 - 9:38 am

    Deborah - I have always wanted to go to Boston, and this just cemented that!!ReplyCancel

Berry + Quinoa Salad with Fresh Herbs and Feta // A Thought For FoodBerry + Quinoa Salad with Fresh Herbs and Feta // A Thought For FoodBerry + Quinoa Salad with Fresh Herbs and Feta // A Thought For Food

It took me a while to fall in love with quinoa. It was a recipe I prepared a few years ago from a cookbook that taught me the proper way to season it and, since then, I’ve been hooked. The trick, I’ve learned, is to make a dressing that is incorporated into the cooked quinoa. If you just drizzle it with oil and citrus and a sprinkle of salt, it won’t distribute the flavor and, instead, you’ll be left with sections that are intensely seasoned and others that are lacking it.

This salad is definitely not lacking flavor. I found myself building off each element. I started with the dressing, which is primarily a mixture of fresh herbs (mint, basil and parsley) and lime juice. There’s a bit of minced ginger in there, adding even more brightness to the dish. The berries and feta were the last to go in. At first I thought, “Berries and quinoa. Is that weird?” I threw some of the quinoa mixture into a separate bowl, topped it with some blueberries and raspberries and feta. First bite. I knew. We had a winner. Even my father, who gave it a quizzical look when I passed the bowl to him, ate his serving. Always a sign that a recipe is a success.

Berry + Quinoa Salad with Fresh Herbs and Feta // A Thought For Food
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  • June 8, 2015 - 9:09 am

    Tieghan - What a pretty salad! I love the use of berries and it perfect for summer!ReplyCancel

  • June 8, 2015 - 10:40 am

    Deborah - What a gorgeous salad! I love the combination of the berries and grains.ReplyCancel

  • June 8, 2015 - 1:39 pm

    Melissa Falk - This looks great. I was in need of more quinoa recipes.ReplyCancel

  • June 8, 2015 - 2:51 pm

    Diane (Created by Diane) - I just love everything about this and I bet it’s delicious. I think I need to make this today for lunch!ReplyCancel

  • June 8, 2015 - 4:51 pm

    Sharon @ What The Fork Food Blog - This salad looks so fresh and delicious! I’ve never had red quinoa before, does it taste any different?ReplyCancel

  • June 8, 2015 - 6:54 pm

    Liren - Brian, I don’t think quinoa and berries is weird at all – in fact, as you know, this salad has all the elements I love! A big bowl of this is, for me, the perfect lunch! I love that we’re on the same wavelength today!ReplyCancel

  • June 8, 2015 - 6:59 pm

    Denise - Perfect summer salad – I love the addition of raspberries instead of the traditional salad strawberries. Ginger makes me want it even more!ReplyCancel

  • June 9, 2015 - 5:48 am

    Andrew Frishman - Looks delicious!ReplyCancel

  • June 10, 2015 - 10:23 am

    de_dietrich - This looks delicious! Must be great for summer :)ReplyCancel

  • June 11, 2015 - 9:05 am

    Joanne - I’ve recently been getting more into quinoa, and definitely pairing it with big flavor ingredients like berries is the way to go! Such a lovely salad!ReplyCancel

  • June 11, 2015 - 10:15 am

    Brenda @ a farmgirl's dabbles - I just recently made that same discovery with quinoa, about incorporating a tasty dressing. Now I crave it all the time. Gorgeous salad, Brian. Love the feta with the pretty bursts of berries.ReplyCancel

  • June 12, 2015 - 10:05 am

    The Goods - Mountain Mama Cooks - […] this quinoa salad. Bonus points for how gorgeous it […]ReplyCancel

  • June 15, 2015 - 1:26 pm

    Paula - bell'alimento - So perfect for summer Brian! Pinned.ReplyCancel

  • June 25, 2015 - 7:58 am

    Laura - Even though I aim for high vibes, I was a little “meh” on quinoa at first as well. I think I just had a few too many brushes with some seriously mediocre salads. It tends to do better when it’s minimally adorned, just as you say. Love the unexpected combination here, Brian. Perfect for summer get-togethers.ReplyCancel