Wednesday, February 27, 2008
Initially I wanted to make 'green eggs and ham' from Nigella Lawson's new book, Nigella Express. But since the book just came out, and I didn't want to be accused of recipes plagiarism, I made scrambled eggs instead. I also drizzled some truffle oil over for extra flavor. Try it, the pesto goes really well with the eggs. If you want the scrambled eggs greener, remove some of the yolks or use non-organic eggs.
Nigella's green eggs and ham, sort of.
1 T pesto sauce
1 T milk
50g (or more, upto you) ham, diced
pinch of salt
1 T (or less) oil for frying
truffle oil (optional)
1. Mix the pesto, milk, eggs and ham well using a whisk. Heat up a frying pan, add the oil and pour in the egg mixture. Keep temperature at medium.
2. When the eggs start to set a little around the edges, stir round and round with your frying spoon continuously under medium-low heat until eggs are no longer runny. Do not overcook, the eggs must still very wet.
3. Dish out onto a serving plate. Drizzle some truffle oil over and serve with a good toast.
I woke up at 6:30 am to do these eggs for my boys (pesto sauce made last night with basil leaves from my garden) so the pics didn't turn out well because of the poor lighting. Hub spotted an 'adolescent' kingfisher calling among the hibiscus bushes, and took a pic which didn't turn out too bad considering he didn't use a tripod.