Sunday, November 18, 2007

Eggs for Naya.

Soft scrambled eggs with perhaps Jarrahdale squash cubes, a bit of preserved Meyer lemon and carmelized onions with thyme and sage. Applewood smoked bacon, Ritual coffee N brought, after staving off the empty belly with walnut toast and strawberry jam made yesterday. We followed this with hours of drinking tea and knitting. A magnificent Saturday.

Eggs for Naya
3 very small onions, sliced (about 2/3 C.)
1 Tbs. butter
2 C. squash cubes, steamed
2 Tsp. minced preserved Meyer Lemon
6 eggs
1/4 C. cream
1 cup plain yogurt (I used Brown Cow lowfat)

Carmelize onions in butter, while steaming squash. Adding thyme, sage, preserved lemon, salt and pepper to onions at finish. Turn heat to low. Drink some coffee.
Fork-whisk eggs, add cream, add yogurt. Whisk more, but don't worry about evenly incorporating the yogurt. Add egg mixture to pan of squash and seasoned onions. Cook over very low heat, flipping the edges into the middle and stirring gently. Drink more coffee. While the still-a-bit-runny eggs are cooking, put a lid on the pan and turn off the heat. Relax. Cook the bacon. Then eat the perfect eggs. Adding yogurt does a cheesy trick that I still don't fully understand, but adore.

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