Thursday, February 27, 2014

Hot 'n' Cheesy Scrambled Eggs w/ Garlic Rashers

I spent the last 3 weeks travelling the four corners of Germany with my band Knoxville Morning and with all due love and respect to the wonderful people of that country, they don't, in my humble (and most likely narrow minded) opinion, have a bulls notion about how to prepare a decent breakfast.
We soon gave up on trying to find a morning meal with any semblance of familiarity and resorted to waiting for brunches or lunches from the trusty Turkish Kebab Shops which are in abundance throughout Deutschland.

After I got home, a couple of days ago, my body was, strangely enough, craving some healthy food which it was almost entirely starved of over the course of our long journey. After a 24 detox consisting of about 2 fields worth of vegetables I was ready to get back on the wagon.

I woke up this morning craving all the best flavours and I knew I had the ingredients at hand to make something special happen. I wanted bacon and eggs. But I wanted loads of cheese too. I knew I'd garlic and that had to go in there. AND HOT. It had to be hot, but with loads of flavour... Tabasco Sauce was the lad I was after.

I immediately had a fully formed picture in my mind of what was going to happen. I wasn't sure it would work, but I had the hope and boundless optimism that only a man about to dip his toe into the weekend could have.

I gathered my ingredients:

  • 3 Rashers
  • 3 Eggs
  • A Clove of Garlic
  • Cheddar Cheese (to be grated)
  • Creme Fraiche
  • Tabasco Sauce
  • Hot Chilli Seasoning

I heated up a frying pan with some olive oil and crushed the clove of garlic into it. Then I cut the 3 rashers into strips and fried them up until they were nice and crispy.
While all this was going on, and I'll spare you the unattractive photos of it, I made the scrambled eggs. Simple.. 3 whisked up eggs into a hot pan with melted butter and stirred constantly. As the eggs were just about cooked I added a handful of grated cheddar cheese and a couple of teaspoons of creme fraiche and stirred them through until they melted.

Serve it up in a bowl like so, sprinkle some chilli seasoning and drizzle some Tabasco sauce over the eggs and your done.

This was the nicest, tastiest, most satisfying breakfast I've had in as long as I can remember. I've often added some grated cheese to scrambled eggs but the addition of creme fraiche knocks it up about 5 more levels, they were the creamiest most delicious eggs I've ever had, and it all worked perfectly with the little kick of the chilli and tabasco. 
The balance was perfect. 
Now the rashers and garlic combo... I don't know why this isn't more mainstream, maybe for the fact you can rule out getting a shift any time in the near future if you consume this, but I can tell you it'll be well worth it.
Spectacular is the only word for the explosion of flavours going on throughout this dish. 
This whole endeavour only took 10 minutes to make and about 40 seconds to eat. 
I think for Lent I'll give up eating anything other than this for breakfast.

Giz a like or a follow on Facebook, Instagram and Twitter

B.S. x

No comments:

Post a Comment