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Scrambled Eggs with Cold Grilled Vegetables |
| Preparation Time: 6 minutes |
| Cooking Time: 6 minutes |
| Ingredients (Per Person) |
1 |
Egg |
1.5 Tbs. |
Cold grilled vegetables (celery, mushrooms, zucchini, bell peppers) to taste |
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Sea salt and pepper to taste |
1 Tbs. |
Marinated beans (with fennel seeds) |
| Preparation |
• |
Cut cold grilled vegetables into bite sized pieces and sauté for a few minutes in a non-stick teflon frying pan. |
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Break egg on top of grilled vegetables, mix with wooden spoon and fry to taste. |
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Place scrambled eggs on serving plate, season with salt and pepper to taste, add marinated beans and serve. |
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Click on the images above to see larger pictures |
| Comments |
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Instead of scrambling the egg apart and then pouring it on top of whatever I am cooking it with, I like to break the egg on top of the other pre-warmed ingredients directly into the frying pan, then mix everything while it cooks. This way, instead of the uniform light yellow color typical of scrambled eggs, the fried egg has lighter and darker parts, depending on the amount of yolk in the various chunks. I like it better this way. |
| Wine and Beverage Pairing |
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As a mid-morning snack, late breakfast or brunch, I drink tea. |
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As lunch, I would pair it with a glass of Randi Spumante Demi Sec, Soave Classico DOC, or Lambrusco di Sorbara DOC Podere Ca' Bianca Secco. |
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