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The other day I was feeling peckish. Like I usually do when I get that feeling, I opened the fridge to see what I could see. What I saw was a whole lot of things not fit to fight my peckishness, eggs, no milk, sparkling wine, butter, tomatoes (next to the fridge <– valuable piece of information… no?) and a toastable pita pocket. So I made a scrambled-eggs-stuffed-pita pocket. End of story, hope you liked it.

lActually, wait – there’s more!

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You may have noticed that I specifically indicated the lack of milk in the above list of things that I could see. That’s because, usually, I like to scramble my eggs with a pinch of salt, a nice helping of freshly crushed black pepper, and a splash of milk before I fry them in a speck of butter. But not that day, oh no. That day, I fried in that usual speck of butter some eggs I had scrambled with the very usual pinch of salt, good helping of pepper, a couple of diced tomatoes and – sparkling wine which was actually left over from when I needed a cup or so for a risotto which was originally supposed to be prepared with a cup or so of white wine which I didn’t have and therefore substituted the sparkling stuff. Was also tasty.

But the EGGS! Oh. my. sweet – no – savoury. breakfast!

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Those eggs tasted just the tiniest, but nicely noticeable, bit of the sparkling wine, they were fluffy and silky, the tomatoes were floating in their luxuriously warm embrace just right… I was in heaven.

You know when you go to a fancy restaurant for a brunch of scrambled eggs, melon wrapped in prosciutto (which you leave for your meat-eating company to eat), cute little rolls, the most excuisite little jars of exotic jams, and everything accompanied by a glass of champagne? These scrambled eggs were all of that, folded into one – and stuffed into a toasted pita pocket. Glorious.

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End of story.

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No, really.

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