French Scrambled Eggs with Homemade Gravlax

Scrambled Eggs with Dill and Gravlax

I have too much time on my hands.

(Either that, or I’m finally making time and following my culinary instincts — and taste buds — or treating myself right.)

Take homemade gravlax, for instance. It requires a 72 hour process of curing and flipping the salmon and seasonings every 12 hours. Totally worth the effort… especially when it comes to making breakfast.

Homemade Gravlax 2

Generally, I’m not a breakfast eater (I know, I know…), but I woke up hungry and in the mood for scrambled eggs — not just any scrambled eggs — Julia Child’s scrambled eggs.

(That’s what I get for reading The Art of French Cooking for fun last winter.)

There’s something about the simplicity of French-inspired scrambled eggs, gently beaten and coaxed into creamy curds with a lil’ butter and some patient attention, combined with long-awaited peace and quiet — and the first crop of irises gracing our dining room table.

Breakfast of Champions

Today my soul wanted… needed… breakfast. Simple. Sublime. Sexy.

My dill plant provided the perfect touch of color and flavor to accentuate the undertones of the gravlax and the creaminess of the eggs (nirvana) — plus a lil’ French press coffee and freshly-squeezed orange juice never hurt.

Yup, definitely worth the effort!

Homemade Gravlax

For a gravlax how-to please refer to this recipe by love & olive oil — which they subsequently credited to Saveur — and whose directions and comments were very helpful, FYI. Good stuff either way! Just be sure to rinse the gravlax thoroughly to remove the salt. (I omitted the usual salt — and pepper — from my eggs to be sure, and they were divine “bite by bite.”)

For a scrambled egg tutorial dang near close to Julia’s, click here. Do your research, people, then please your tastebuds, xo!

Have you made a special breakfast or meal for you lately?

Enjoying nurturing moi (and hopefully you…), 

~ Kim

P.S. You deserve it!

Cookware Debut

Fish Poached in White Wine 1

Humor me and hover over the photos…

 

I didn’t realize how dependent I was on my cookware until I had to use somebody else’s… a conflagration of pots and pans with mismatched lids. Gotta love ‘cabin’ cooking!

Since last November every meal has been a challenge and I’ve been doing my best trying to maintain normal life (and meals) with the implements at hand.

This feast, however, was accomplished in my newly arrived stainless steel cookware (with lids that match!) and I couldn’t help but debut it with something spectacular.

Fish Poached in White Wine 2

Who else to turn to but Julia Child?

Fish poached in white wine… ahhhhh, yes… life (and eating) is good.

I love her technique for “napping” the fish with the reduced stock — in this case thickened with cornstarch (due to my gluten issues) rather than a beurre manié.

Nap Time

The best way to share ‘how to’ is for you to check out Mastering The Art of French Cooking from your local library — if you don’t already own a copy — and turn to pages 208-211. (I don’t want to plagarize.)

All I can say was that it was fantastic… and, what a blessing it was to finally have the ‘right’ pan to cook with.

Some things are worth waiting for.

Enjoying reading, new recipes — and cookware!

~ Kim