Читать книгу Peanuts Family Cookbook - Weldon Owen - Страница 11

BREAKFAST # 23

PIG PEN’S SCRAMBLE

2

1

8 large eggs

2 tablespoons whole milk

Salt and freshly ground pepper

1 teaspoon canola oil

¼

pound salami, diced

1½ tablespoons butter

1 cup firmly packed baby

arugula

Makes 4 servings

In a large bowl, whisk together the eggs, milk, and a pinch each of salt and

pepper. Continue whisking until the eggs are nice and frothy.

In a nonstick frying pan, warm the oil over medium heat. Add the salami

and cook, stirring occasionally, until browned in spots, 3–4 minutes. When

the salami is well browned, reduce the heat to medium-low and add the

butter. When the butter has melted, add the eggs and let cook until they just

begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the

eggs around the pan, lifting and folding, letting any uncooked egg run onto the

bottom of the pan. When the eggs are about half cooked,

1–2 minutes more, stir in the arugula. Stir gently,

cooking until the eggs have set, about 1 minute

more. Transfer the eggs to a serving platter and

serve at once.

Don’t worry about keeping these eggs nice and orderly—the better

the ingredients are mixed up, the tastier the scramble!

INGREDIENTS