This quick supper combines two easy concepts that any budding home chef should master: Scrambled eggs and creative use of leftovers.
Scrambled eggs are just the best: Easy to make, cheap as dirt, infinitely customizable, and ready in minutes. They’re good for a quick breakfast or a simple dinner, and they’re a really great way to make your friends happy when you go in together on that weekend share.
And the ability to look into your fridge, pull out a thing or two, and throw together something decent to eat is a skill developed by practice and one that will start to make you very happy as you get better at it.
I had some friends over on Saturday afternoon, and everyone brought some snacks. When I opened my fridge on Sunday night, tired and not really feeling like cooking, I saw leftover smoked salmon and a little chunk of herbed goat cheese. And with that, it was scrambled egg time.
For these eggs, I did a little bit of mise en place, which I’m actually not usually very good about:
Basically, “mise” just means having all your ingredients prepped and ready to go. While I’ve learned to read through recipes thoroughly and make sure I’m not going to realize halfway through that I needed to have marinated some ingredient starting 24 hours previously, I don’t usually prep everything before I get started. But eggs cook so fast, that it’s good to have everything ready before you even heat the pan.
For this dish, I used three eggs along with what was probably about 1/3-1/2 cup lox torn into smallish pieces and about two tablespoons of goat cheese:
My biggest tip to those of you who don’t like your own scrambled eggs is that you’re overcooking them. Eggs do not need to be cooked until they’re dry and hard. They just don’t. You shouldn’t be able to drink your scrambled eggs, but they’re gonna taste better when they’re not the consistency of shoe leather. The best way to accomplish this is to cook them over lowish heat, and take them out of the pan just a little bit before they’re cooked how you like them. This last part takes some practice, buy you’ll quickly see how much eggs keep cooking after you take them off the heat. Take them out of the pan just before they’re ready and you’ll see what I mean.
My other big tip is to always add at least a little dairy. Even a tablesppon or two of lowfat milk makes eggs a lot creamier, and using goat cheese like I did here yields great results.
This dinner took me five minutes to prep, five minutes to cook, and five minutes to clean up. It’s not going to win me any prestigious cookery awards, but it was easy and satisfying and just what I needed on a lazy Sunday night.