Camp Nana: Famous Camp Greystone Scones Recipe

Camp Nana: Famous Camp Greystone Scones Recipe

Summer camp canceled? Enter CAMP NANA! Create a memorable experience for your troop, starting with these scones. Click to skip to the recipe

Camp Greystone Famous Opening-Day Scones

 

There are so many tragedies of COVID 19, serious and heart-breaking tragedies. 

The helplessness of what we can and cannot do to protect ourselves and the ones we love is a full occupation. 

In our hearts, I know we’re all struggling to come up with ideas that make things just a little bit better for those around us. 

My “Nana” moment came when my granddaughter was informed that her beloved camp, Camp Greystone tucked away in the Blue Ridge Mountains, announced that they would be closed this summer.

She and all her fellow campers (and their parents) were devastated.  

In so many ways, summer camps are a rite of passage; The child leaves her family nest and flies to what will become her flock of friends, counselors, and influencers. Growing through this process allows the girls to make independent choices in activities, faith and meditation, what they wish to eat, and most especially the selection of summer friends who are destined to be friends throughout their lives.

Out of this disappointment, Camp Nana was born! 

Just a few of her closest friends were invited to our camp. Our activities included hiking, a ropes course, a thoroughly harrowing tubing trip down a river in a lightning storm (email me for details on that one!), and a fully active haunted house. 

The crafts were candle making, bath bombs creating, jewelry designing, making fresh pasta, and learning to grill pizza. 

After all….It was MY camp! It was an action-packed adventure.

In trying to fit the traditions of Camp Greystone into Nana Camp, I replicated their recipe for Opening Day Scones and offered them to the campers upon their arrival. 

These simple biscuits are light and airy and can be filled with either chocolate chips, berries, or oats.

They are delish and I kept them coming all through camp. 

Perhaps inviting teens for a camp adventure is not on your agenda this summer. 

But, if you dig deep and put on your thinking cap, perhaps you can come up with something special to do for a friend or family member that needs a smile. 

Can you?

Camp Nana 2020

Camp Nana: Famous Camp Greystone Scones Recipe

This is the recipe for the famous Camp Greystone opening day scones. The campers are greeted with these on the first day of camp. The parents are given some to take on the trip home and then hustled out the door. It’s a camp tradition that has met with success for generations.

 

 

Camp Greystone Famous Opening-Day Scones

Ingredients

1 ½ cups unbleached all-purpose flour

½ cup granulated sugar

½ teaspoon salt

2 tablespoon baking powder

½ cup heavy cream

½ cup sour cream

½ cups mini chocolate chips

Yields:  Makes about a dozen 3-inch round scones

Time:   20-minute cuisine (10)

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 375°. Place the flour, sugar, salt, and baking powder into a bowl. Stir in the cream and sour cream until the dough just comes together. It will be a sticky mess!

Transfer the dough to your floured work surface. Press the dough into a 2-inch rectangle. Sprinkle the chocolate chips onto the dough. Fold the dough over the chips to combine. Press the dough out to a 1-inch rectangle. Use a three-inch round biscuit cutter to form the scones. Transfer these to a parchment paper-lined baking sheet. 

Bake the scones until they are just beginning to turn golden on the edges, about 10 to 12 minutes.

Put the Lime in the Coconut: Lazy Summer Biscotti

Put the Lime in the Coconut: Lazy Summer Biscotti

Take a tried and true biscotti recipe and switch things around to create a tantalizing summer treat, perfect for lazy Summer days that call for lemonade and lounging.  Click to skip to the recipe

Lime Coconut Biscotti

 

Do you remember that song by Harry Nilsson?

 

“Brother bought a coconut, he bought it for a dime

His sister had another one she paid it for the lime

She put the lime in the coconut, she drank ‘em bot’ up….”

 

Well, in these lazy days of summer, that song started whirling around in my head and hello….. a cookie was born. Now, you might think this a bit strange, but if you’ve been around me long enough, you’ll know that strange is the inspiration for much of my food!

I love biscotti as a mid-afternoon snack. I make myself a latte and dip the cookie right in the cup. But, on a warm summer day, sometimes a latte can be a bit much. So, I settle for an ice coffee or lemonade.

These drinks do not lend themselves to appropriate dipping.

So, I decided to summer-up my traditional biscotti.

I added a bit of cornmeal to the flour to give it an earthier flavor. Fresh lime juice, zest, and thyme bring in the Italian flavors that I associate with summer.

And then….Well, coconut is so tropical that I just had to throw some into the mix. Toasted pine nuts complement all the other flavors while adding richness and voila…a crisp, fully-flavored biscotti was born.

This is just another example of how you can take a tried and true recipe and switch things around to fit your mood. Give these biscotti a try and let’s see what you think.

“Put the lime in the coconut and call me in the morning…. woo….”

Lime Coconut Biscotti

These biscuit-like cookies are crisp, crunchy, and full of Italian flavors. They are the perfect afternoon snack with a glass of chilled lemonade or even better…. how about as a late-night snack with a flute of limoncello!

Ingredients

For cookies:

3 ounces pine nuts, about ½ cup

1 cup granulated sugar

1 cup unsweetened coconut flakes

Zest of 2 limes, about 2 tablespoons

2 tablespoons chopped fresh thyme

2 cups unbleached all-purpose flour

½ cup cornmeal

1 ½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, room temperature, 1 stick

2 large eggs

1 teaspoon vanilla

Juice of 2 limes, about 3 tablespoons, divided


For glaze:

1 cup confectioners’ sugar

1 tablespoon half and half

1 teaspoon vanilla

Yields:   3 dozen biscuit cookies

Time:   60-minute cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Toast the pine nuts in a shallow skillet over medium heat until just golden, about 3 to 4 minutes. Keep your eye on the pine nuts as once they are fragrant, they go from perfect to burnt in a nanosecond.

Place the granulated sugar, coconut flakes, lime zest, and thyme into the bowl of a food processor. Pulse to combine. Whisk together the flour, cornmeal, baking powder, and salt in a small bowl.

Use an electric mixer to combine the butter with the flavored sugar. Mix in the eggs, vanilla, and two tablespoons of the lime juice. Stir in the flour. Add the pine nuts. Divide the dough into two halves, cover with plastic wrap and place in the freezer for 15 minutes.

Preheat the oven to 350°. Form each portion of dough into a log about 3-inches wide and 10 to 12-inches long. Place these onto a parchment paper-lined baking sheet. Bake until the logs are golden brown, about 20 minutes. Remove the dough from the oven and cool for at least 15 minutes. Reduce the oven temperature to 300°. When cooled, use a serrated knife to cut each log into ½-inch slices and lay cut-side-up on the baking sheet. Place the baking sheet back into the oven and bake until the cookies are dry and just crisp, about another 30 minutes.

Whisk together the confectioner’s sugar, remaining 1 tablespoon lime juice, half-and-half, and vanilla until smooth. When the cookies have cooled, drizzle each one with the glaze.

One Potato, Two Potatoes, Three Potatoes…More!

One Potato, Two Potatoes, Three Potatoes…More!

The other day, I was rummaging around in my fridge and discovered a treasure trove of leftover potatoes! Multitask those spuds with two different recipes sure to hit the spot. Click to skip to the recipe

I love potatoes. 

I think this devotion stems from early breakfasts shared with my Dad. 

To quell my then rebellious teenage persona, Dad would spend quality time with me on the weekends.

He traveled for his business during the week but was always home on the weekends. Saturday morning was our time.

We woke early (thus my lifelong habit) and drove to his office where he would catch up on paperwork and I would help him run job cost numbers.

First things first, we stopped for breakfast on the way. Many times, it was just to gather a box of donuts to share with the others in the office. 

But SOMETIMES we would splurge and stop at the local Denny’s restaurant. 

We would sit, sip really good coffee and Dad would order either a Denny’s Grand Slam or Denny’s Skillet breakfast. The grand slam loaded pancakes, eggs, bacon, sausage, toast, and fried potatoes onto one large plate. The skillet was just that, a cast-iron skillet loaded with potato and meat hash and topped with a couple of eggs – your way. 

It’s been almost 20 years since my Dad went to heaven and my fondest memories still include the joy on his face as he tore into that meal.

The other day, when I was rummaging around in my fridge, I was delighted to find a treasure trove of leftover potatoes! I had leftover twice-baked from last Sunday’s potluck supper and a baked potato because hubby and I decided to split one instead of consuming a whole.

And, I even had a mound of left-over smashed parmesan potatoes from Monday night’s meatloaf dinner. Eureka!

It’s one of the good cook’s miracles that leftover potatoes will last a long time in the fridge, giving you an opportunity for a second dish with just a little effort. 

So, with a nod to my Dad, and a love of leftovers, I have two dishes for you this week.

The first is a breakfast skillet made from the baked potato and enhanced with beef, bacon, peppers and onions and topped with a glazed egg.

This is a hearty breakfast that is super served after an early morning hike or when combining breakfast and lunch into one leisurely brunch meal.

The second dish was FUN. I used the inside of the twice-baked potato with the mound of mashed and made a potato croquette that was perfectly (and simply) fried crisp on the outside with a soft, almost gooey center.

Yumm oh yumm!

 

Breakfast Skillet With Glazed Eggs

Breakfast Skillet with Glazed Eggs

Ingredients

A perfect use for leftover potatoes, feel free to add absolutely anything into your hash.

1 tablespoon olive oil

4 sliced bacon, diced

4 ounces beef (I used tenderloin, but you can substitute with ham, corned beef, or chicken, it’s your choice), about 1 cup

1 large baked potato, cooked and cut into ½-inch cubes, about 1 cup

1 green bell pepper, seeded and cut into ½-inch cubes, about 1 cup

1 white onion, peeled and cut into ½-inch cubes, about 1 cup

1 teaspoon kosher salt

1 teaspoon coarse black pepper

2 ounces sharp cheddar cheese, grated, about ½ cup

2 tablespoons chopped fresh dill

For eggs:

1 tablespoon butter

4 large eggs

Servings:

Time:

2

30-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Drizzle the olive oil in a skillet over medium heat. Add the bacon and beef. Cook until the bacon begins to crisp. Remove the bacon and beef from the skillet. Add the potato, pepper, and onions to the skillet. Season with salt and pepper.

Cook until the onions and peppers are soft, and the potato begins to brown, about 15 to 20 minutes. Add the bacon and beef back onto the skillet and toss. Scatter the cheese on top of the hash. Cover the skillet and cook to melt the cheese. Toss the fresh dill over the top.

Place the butter into a separate skillet (with lid) over medium heat. When the butter is melted, crack the eggs into the pan. Fill an empty eggshell half with water and pour this into the pan. The water will bubble up. Cover the pan with a lid. Lower the heat to medium-low. Coo the eggs until the yolks are just set, about 3 to 4 minutes.

Scoop out the hash onto a plate. Top the hash with eggs. Garnish with dill sprigs.

Mashed Potato Croquettes

Ingredients

Starting out with seasoned left-over mashed potatoes makes this an easy recipe to prepare. However, if you like to start from scratch, just bake a couple of potatoes and scoop out the flesh. You can season with salt and pepper and even add some sour cream or cheddar cheese. It’s all good!

4 cups left over mashed potatoes

1 large egg yolk, plus 1 whole egg

2 tablespoons all-purpose flour

3 tablespoons milk

2 to 3 green onions, thinly sliced

1 teaspoon kosher salt

1 teaspoon coarse black pepper

2 cups seasoned breadcrumbs

Canola (or vegetable) oil for frying

Yield:

Time:

1 Dozen 3-inch croquettes

30-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the mashed potatoes into a bowl. Stir in the egg yolk (reserve the white part), and green onions. Place the bowl into the fridge for a couple of minutes while you assemble the breading station.

Place the whole egg and the egg white into a shallow bowl. Beat with 1 to 2 tablespoons of water until combined. Place the seasoned breadcrumbs into another shallow bowl. 

Remove the potatoes from the fridge. Use an ice cream scoop to form round potato balls that you dip into the egg wash and then the breadcrumbs. Transfer each ball to a parchment lined sheet pan or platter. When all the croquettes are formed, place them back into the fridge for 15 minutes. 

Heat oil in a fryer or deep pot to 375°. Fry the croquettes in the oil a couple at a time until deeply golden. Transfer to a paper-towel lined platter. When all of the croquettes are fried garnish with a touch of sea salt and fresh herbs.

Make Ahead Tip:

You can make these ahead of time and store in an airtight container in the fridge. Bring them to room temperature before you fry.

The BEST Lemon Cake Recipe and Berries, Cherries, and Pies (Oh My!)

The BEST Lemon Cake Recipe and Berries, Cherries, and Pies (Oh My!)

Spring means berries and cherries and all the delicious baking that goes with it! Even if you can’t go to the farm, let the farm come to you by way of your local grocer and get ready to cherry and berry. Click to skip to the recipe

glazed lemon cake with berry sauce

 

When I think of Spring, I think about berry pickin’. When I was little, my grandparents had a huge garden. (They also raised pigs and chickens… but that’s another story.) In the garden we picked ripe strawberries from vines for Gram when asked.

We usually ate more than we turned over for Gram’s famous berry pies as was evidenced by our stained (and somewhat guilty) smiles.

At the end of Gram and Gramp’s long, dirt drive was a hedge of berry bushes. I think they were huckleberries, but they could have been blackberries. I remember my brother and sister and I would pick the berries and thread them onto long straws and then eat them like an ear of corn. Yumm! Many of these didn’t make it to the pies, either.

Luckily, Gram had nine grandchildren, and even given our full bellies, pies were baked!

Today, I love to take my grandkids to a strawberry patch at this time of year, but, in this climate of social distancing, the patches are devoid of pickers, yet abundant in berries. I recently bought a box of over-sized deeply red, ripe, strawberries from my grocery store. The handwritten sign told me that they came from a local farm, not but five miles away.

Which leads me to my berry recipes! The first is not a recipe. It’s a “just a little extra’ to your everyday standard.

I’m talking about blueberry pancakes with blueberry syrup.

Blueberry Pancakes with Berry Sauce

easy blueberry pancakes with blueberry sauce

I add a dash of vanilla and a sprinkle of cinnamon to my standard boxed pancake batter. Then I substitute melted butter for vegetable oil. This creates rich batter for your cakes.

I reserve about twenty blueberries from a pint. The rest I place into a deep saucepan. Pour maple syrup over the berries and simmer on low until the berries break down. Be careful, the berry syrup can bubble up if you’re not watching. Turn off the heat so that the syrup cools down a bit.

Make the pancakes as you normally would, but place a few of the reserved berries onto each one before you flip it over. Stack the blueberry pancakes on a plate. Top with a dollop of butter and ladle warm berry syrup over the top. The cakes absorb the berrieness from inside and out! It’s a treat.

As you might imagine, I can find myself with a bunch of leftover berries. These, I freeze and use to make smoothies and sauces. My lemon cake is the perfect foil for an easy berry sauce.

Glazed Lemon Cake With Very Berry Sauce

Serves:

Time:

A crowd

30-Minute Cuisine, Plus 1 Hour Baking

Ingredients

This lemony cake with berry sauce is just puckerable enough to make it into the lip smackin’ category.

For cake:

1 ½ cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

¾ cup butter, 1 ½ sticks, room temperature

1 cup granulated sugar

3 large eggs

¼ cup sour cream

Zest from 2 lemons, about 2 tablespoons

Juice from 2 lemons, about ¼ cup

1 teaspoon vanilla extract

For glaze:

1 cup confectioners’ sugar

Juice from 1 lemon, about 2 tablespoons

1 tablespoon cream

½ teaspoon vanilla extract

For berries:

4 cups assorted berries (I used frozen left-over berries)

½ cup granulated sugar

glazed lemon cake with berry sauce

Preheat the oven to 350°. Lightly coat a 9” x 5” loaf pan with vegetable oil spray. Fit a piece of parchment paper into the pan with some of the sheets overlapping so that you can use the paper to remove the cake after baking. Then spray the paper.

Whisk together the flour, baking powder and salt.

Use an electric mixer to combine the butter and 1 cup sugar until creamy and smooth. Stir in the eggs, one at a time. Stir in the lemon zest and juice from 2 lemons, sour cream, and vanilla. Add the flour about ½ cup at a time, until the batter is just mixed together. Pour the batter into the loaf pan. Bake until a tester inserted into the center of the cake comes out clean, about 45 to 60 minutes. Cool the pan on the rack for 30 minutes, then transfer the cake from the pan to the rack to cool completely.

While the cake cools, stir together the confectioners’ sugar, juice from 1 lemon, cream, and vanilla. The glaze will be thick, but pourable. Place the cake onto your serving platter. Pour the glaze over top.

Place the berries and ½ cup sugar into a deep saucepan and simmer over medium-low heat. Cook the berries until they break down and are soft and mushy. Cool to room temperature. Place a colander into a larger bowl. Push the berries through the colander, using the potato masher. You want most of the pulp and seeds to stay in the colander. Transfer what’s left in the bowl to a small pitcher.

Drizzle the sauce onto a plate. Top with a slice of cake and a few extra berries for garnish.

Best Cherry Tart Recipe

I have a thing with cherries. I love cherry pie, cherry jam, cherry chutney. Just eating freshly pitted cherries with grandson, Ben, is a blast. He loves the pitting!

On the flip side, I deeply dislike canned cherry pie filling; Don’t get me started!

So, I came up with a way to satisfy my cherry pie craving, using fresh cherries and time-saving refrigerated puff pastry dough. It’s easy and delish!

Serves:

Time:

Makes about 20 palm-sized tarts

30-Minute Cuisine

Ingredients

These little tarts are best warm from the oven. You can make them and freeze them and bake them off when you’re ready for a treat!

For cherry filling:

2 pints fresh cherries, pitted about 3 cups

½ cup granulated sugar

¼ cup cornstarch

Zest from 1 lemon, about 1 tablespoon

Juice from 2 lemons, about ¼ cup

For pies:

1 (13.5-ounce) refrigerated package puff pastry dough

1 egg beaten with 1 tablespoon water

1 tablespoon coarse sugar (I used raspberry flavored coarse sugar)

Mini Cherry Tarts

Place the cherries into a deep saucepan. Add the sugar and splash in about 2 tablespoons of water. Heat the cherries over medium heat until they begin to breakdown and the sugar dissolves, about 5 to 8 minutes.

Stir together the cornstarch, lemon zest and juice until smooth and pour into the pot. Continue simmering until the cherries begin to bubble up the sides of the pan. Use a potato masher to mush together the cherries in the syrupy sauce. Continue simmering until the mixture resembles fruit jam. Remove the pot from the heat and cool to room temperature.

Place the dough onto your floured board or work surface. Roll out the dough to a rectangle about 15” x 18” and about 1/8-inch thickness. Cut the dough into four equal strips, horizontally and 5 equal pieces, vertically. You will end up with about 20 squares.

Preheat the oven to 425°. Place a colander into a larger bowl. Pour the cherries through the colander, using the potato masher to squeeze out as much of the juice as possible. Place a tablespoon of cherry filling on each square of dough. Fold the dough over and seal with the tines of a fork. I folded mine into triangles, but rectangles or squares are fine too! Place each tart onto a baking sheet lined with parchment paper. Brush each tart with the egg wash and sprinkle with coarse sugar. Bake until the tarts are puffed and golden, about 15 to 18 minutes.

When Life Gives You Lemons….. Make Lemon Curd!

When Life Gives You Lemons….. Make Lemon Curd!

If there is a Facebook Quiz that analyzes your personality traits and tells you what color you are, I would be YELLOW. It’s my favorite color. I love all things yellow; yellow blouses, yellow tulips, yellow dishes, yellow gift wrap, yellow lemons…… yellow everything! Yellow is so not brown. Yellow is not red hot. Yellow is not calmingly green. Yellow is not a sad shade of blue. Yellow is perky and optimistic and bright and personable and…. well… me!

So, while others were hording toilet tissue, I was hording sunflowers (for my kitchen vase), eggs (sunny side up of course), semolina flour (that’s for my brand new pizza oven) and lemons. Lots and lots of lemons. Sure, lemons are sour, which is why God gave us sugar!

The combination of egg yolks with the zest and juice of lemons, produces a custard with a consistency between pudding and jam. You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy and bright spring dessert.

And that’s what I did here. Enjoy!

Lemon Curd Parfaits

with Strawberries and Mascarpone Cream

makes 6

30 minute cuisine, plus 20 minutes for biscuits

For lemon curd

3 large lemons, about 2 tablespoons zest and ½ cup juice

1 ½ cups granulated sugar

¼ pound butter, room temperature, 1 stick

5 large egg yolks

½ teaspoon kosher salt

For berries

1 pint strawberries, stemmed and cut in half

For mascarpone cream

1 (8-ounce) container mascarpone cream

¼ cup sour cream

1 teaspoon vanilla

For biscuits

¾ cup buttermilk

1 egg

2 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

½ cup granulated sugar

⅓ cup shortening

3 tablespoons butter, melted

Zest the lemons and place into a bowl with the sugar. Use a fork to combine. Reserve 3 tablespoons of the lemon-sugar, which you will need later when you assemble the parfaits. Pour the remaining lemon-sugar blend into the bowl of an electric mixer. Add the butter and mix until creamy. Add the egg yolks, the juice from the lemons and the salt.

Heat water to a simmer in a pan (some bubbling, but not a mad boil). Place a heat proof bowl over the simmering water. You can use a double boiler for this. Pour the mixture into the bowl. Stir and simmer until the curd thickens, about 10 minutes. If you have a candy thermometer, you can make sure your curd is plenty thick when it reaches 170°. Cool the curd and then transfer it to a jar or plastic container. You can refrigerate the curd for up to 2 weeks.

Place the strawberries into a bowl. Sprinkle with 1 tablespoon of the reserved lemon-sugar. Stir and set aside. You can chill the berries for up to several days.

Place the mascarpone cheese, sour cream and vanilla into a small bowl. Use a wooden spoon to stir the mixture together until smooth and creamy.

Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk together the buttermilk and egg in a small bowl. Place the flour, baking powder, salt, baking soda and ½ cup sugar into the bowl of a food processor. Pulse once or twice to mix together. Take off the lid of the machine. Pinch the shortening into small pieces on top of the flour mixture. Return the top to the machine. Pulse until the flour turns into coarse crumbs and begins to climb up the side of the bowl. With the machine running, slowly pour in the buttermilk/eggs. The dough will clump together and begin to wrap around the blade.

Dump the dough onto your floured work surface. It will be soft and sticky! Dust the top of the dough with additional flour. Use your hands to pat the dough down to about ½-inch thickness. Use a 3-inch round biscuit cutter (or top of a glass) to cut 12 circles from the dough, reusing the scraps. Place the dough circles onto the baking sheet. Bake until the biscuits begin to rise and turn golden brown, about 12 to 15 minutes. Melt 3 tablespoons butter. Stir in 2 tablespoons of the reserved lemon-sugar into the melted butter. Remove the biscuits from the oven and brush with the sugared butter. Cool to room temperature.

To assemble the parfaits, cut one biscuit in half. Break a biscuit half into pieces and place into the bottom of a glass (or container of your choice). Spoon some of the strawberries over the biscuit. Add a spoonful of mascarpone cream and a large spoonful of lemon curd. Repeat with the other half of the biscuit, strawberries, cream and curd. You can drizzle some of the sugared berry juice on the top. Place the remaining 6 biscuits into a resealable plastic bag. You can keep these in the fridge or freezer.

 

 

How to Turn These Guys into Perfect Scrambled Eggs

How to Turn These Guys into Perfect Scrambled Eggs

The egg is a perfect food, full of protein and loaded with nutrients. It contains zero sugars, no carbs, and they’re cheap! You can build an entire meal plan around an egg, a super food offering 6 to 8 grams of protein at only 70 calories per yummy oval.

To make perfect scrambled eggs…

Break two eggs into a bowl. Use a fork to break the yolks and stir together with the whites. Beaten eggs will be pale yellow (You don’t want to see any of the yolk or whites). Now, melt a tablespoon of butter in a skillet over low heat. When the butter is melted and foamy, pour in the eggs.

Use a wooden spoon or spatula to gently stir the eggs, creating small curds. This will take a while, about 3 to 5 minutes. You want soft, silky eggs. While you are stirring, you can season with salt and pepper.

If you like your scrambled eggs cooked more well done… just cook them longer! Now that you have perfect scrambled eggs, what can we do with them?

Well, I happen to enjoy creamy French style eggs, garnished with chopped tomatoes and chives. This oldie but goodie recipe was adapted from two recipes in my lifestyle cookbook Gorgeous: The Sum of All Your Glorious Parts.

It’s an incredibly versatile dish. If you don’t have chives, no worries! Use chopped bacon or any veggies you have on hand for a scrumptious veggie scramble. I love to wake up in the morning and say “Bonjour” to this style of eggs because I love the toast part, and creaminess the sour cream and butter lend the taste.

Bon appetite my friends! And don’t forget that in these chaotic times, eggs can be hard boiled, fried, beaten and added as luscious curds in soup, made into soufflés, or added to a malted egg cream dessert. Just save a few for Easter, when we’ll likely still be hunkered down.

Life can still be EGGScellent!

Creamy French-Style Eggs

Garnished with Chopped Tomatoes and Chives

serves 2

20 minute cuisine

 

4 large eggs

2 tablespoons heavy cream

½ teaspoon kosher salt

½ teaspoon coarse black pepper

1 tablespoon butter

1 tablespoon sour cream

2 slices Your choice) bread, toasted

1 medium plum tomato, seeded and diced (about 2 tablespoons)

1 tablespoon chopped fresh chives

Crack the eggs into a bowl and beat them with a fork. You want a pale, frothy mixture. Stir in the cream. Season them with some of the salt and pepper.

Melt the butter in a pan over medium-low heat until melted and frothy. Pour the eggs into the pan and stir. I like a wooden spoon for this. Continue stirring until soft curds form. Transfer the eggs to the toast slices. Garnish with chopped tomato and chives.

Overboard Tip:

For another topper, consider topping these eggs with a bit of caviar, or perhaps some capers. Instead of tomatoes, try peppered strawberries for garnish. Cut the stem from the strawberry and cut it in half. Dip the cut side into course pepper. It’s yummy!