BRUNCH MENU: Spinach Hash Browns; Crusty Bread; Apple Walnut Cake
I’m always inclined to warm the random contents of my fridge in a skillet, top them with rich scrambled eggs, and call it lunch. Sometimes I’m more impressed than others by the combination frugality and fate has willed upon me. This particular experiment yielded one of those dishes. I had some leftover caramelized onions from the Sexy-Ugly Tart we made for our first catering gig, and smoked gouda from this brunch I made for Cara. The result was a simple, delicious revelation. One that is definitely worth making on purpose. Especially, on a lazy afternoon in early 2010, when we are still upholding our resolutions to stay in, cook more, and spend less money.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Scrambled Eggs with Caramelized Onion, Arugula, and Smoked Gouda
Makes 2 servings
Ingredients
4 eggs, scrambled
1 small sweet onion, thinly sliced
1 cup tightly packed baby arugula leaves
1/2 cup shredded smoked gouda
salt
red pepper
Coat a medium non-stick skillet with a thin layer of olive oil, and sauté the onions over a medium flame, stirring very infrequently. Once they soften and begin to brown on each side, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly crisp the onions by enticing the remaining liquids to sweat out, and for the onions to sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush. This process takes about 20 minutes. This can also be done up to a week in advance and kept in the fridge.
Turn the heat to low, push the onions to the side of the pan, and pour the eggs in the middle. Slowly scramble, scooping up the partially cooked pieces from the bottom and redistributing the raw egg. When the egg is almost entirely cooked, add the arugula and the cheese, salt, and red pepper. Stir to combine and cook for another minute or so until the eggs are cooked, but not overdone. Serve immediately.
