As much as I love going out for brunch (eggs benedict is my jam), I do love a leisurely Saturday spent cooking at home, perusing the weekend edition of the Wall Street Journal with a hot cup of coffee. For a very long time, I didn’t enjoy scrambled eggs – I think maybe because I had been cooking them incorrectly my entire life. This technique (cooked slowly, on low heat, with a nice amount of half-and-half) yields perfectly fluffy scrambled eggs. The turkey sausage is my go-to recipe and I could eat it any time – day or night. I served it with a handful of cherry tomatoes roasted with some olive oil, salt and fresh thyme.
Slow-Cooked Scrambled Eggs
recipe via Barefoot Contessa Family Style
10 extra-large eggs
1 cup whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill
1. In a large bowl, whisk together the eggs, milk, salt, and pepper.
2. Heat 1 tablespoon of butter in a large sauté or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness.
3. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
recipe via My Father’s Daughter
1 teaspoon fennel seeds
pinch of hot chili flakes
pinch of cayenne pepper
pinch of herbs de Provençe
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh sage
1/2 pound ground turkey
2 teaspoons real Vermont maple syrup
2 tablespoons olive oil
1. Mix together the fennel seeds, chili, cayenne, herbs de Provençe, salt and black pepper. Combine this spice mixture with the sage, turkey and maple syrup in a bowl until thoroughly combined.
2. Form the mixture into 12 small, thin patties. Heat the olive oil in a large nonstick pan over medium-high heat. Cook the sausages for about a minute and a half on each side, pressing down with your spatula to brown them and keep them thin. Serve warm.