Growing up, I always had the chance to have both my parents cook for us kids (and for themselves, of course!); but Saturday lunches were always (and still are) the meal most frequently cooked by my father.
The three staples of this lunch — egg, potatoes and fresh mushrooms — are always combined and served in a different form. His ultimate variation is his french-fries, which he serves with eggs sunny side up. And I am not even lying when I tell you that those fries are cut by hand, matchstick thin, and fried in a real deep-frying pot, not a machine. They are the most perfect fries ever, and I will never be able to cook them this way, because I am terrified of deep frying (Sorry to disappoint).
Another variation is ‘pommes de terre sautées’ (diced potatoes with mushrooms and parsley), and scrambled eggs. I know how to cook those eggs, because he taught me how, and told me the secret. The secret, my friends, to soft, fluffy, scrambley scrambled eggs is: DO.NOT.SKIMP.ON.THE.BUTTER.EVER. And always stop cooking the eggs, as soon as you think that they are just starting to look like they are coming together. But mainly, just use lots of butter, and you scrambled eggs will never be watery or gummy, or dry again, as the often are at any buffet or brunch place. ewww.
So, today our lunch was eggs and mushrooms, quite like any other Saturday lunch in my life. Nothing to see, business as usual!
Scrambled Eggs with Sauteed Mushrooms
prep time: 5 min/each cooking time 15 min total
1 frying pan, 1 saucepan with a heavy bottom
For the Mushrooms
1 tsp olive oil
1 tsp butter
250 g fresh mushrooms
1 tbsp chopped flat leaf parsley
Quickly rinse the mushrooms under cold water (there is no evidence, that they will retain water if they are rinsed as oposed to brushed clean). Slice them as thinly as you like
In a frying pan, melt the butter together with the olive oil and add the mushrooms. Cook at medium heat, stirring until the mushrooms start to soften and all the water has evaporated. Add the chopped parsley and reserve.
1 tbsp butter
Crack the eggs in a mixing bowl and gently swirl them togther to break up the yolk. Don’t beat them like crazy. In a your heavy bottomed saucepan, melt the butter at medium heat. When about half of it has melted, add the eggs. Wait for a light layer to form at the bottom of your pan, than keep gently scraping and swirling the eggs together, until all the eggs have somewhat cooked, but still look very shiny and runny. Turn off the heat, keep gently scraping and stirring. Serve.
Serve the two together, with or without bread and potatoes.