Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Warm Scrambled Eggs and Aromatic Herbs with Baby Lettuces and Crispy
Croutons
Serves 2
| Red Wine Vinaigrette |
| ¾ teaspoon red wine vinegar |
| ¾ teaspoon balsamic or sherry wine vinegar |
| ¾ teaspoon red wine |
| 1 tablespoon extra-virgin olive oil |
| Pinch of salt |
| 1/8 teaspoon finely ground black pepper |
| 2 tablespoons extra-virgin olive oil |
| ½ cup finely diced stale, dense bread without crust |
| 1 ounce finely diced pancetta (2 ½ tablespoons) |
| 2 teaspoons Kittina's Herbes de Provence* or a mixture of dried herbs such as thyme, savory, oregano, and lavender |
| 5 large farm-fresh eggs |
| ¼ teaspoon salt |
| Freshly ground black pepper |
| 1 ½ ounces mesclun or mixed baby greens, washed and patted dry |
| 1. Prepare the vinaigrette and set aside. |
| 2. Place the olive oil in a 9-inch nonstick skillet over medium heat, and tilt the pan so the oil accumulates near the heat source. Heat until the oil just begins to expand in volume. Immediately add the bread and fry, stirring from time to time, until golden. Use a spatula to scrape the cubes to the other side of t he pan, and remove at once to a paper towel to drain. Set the pan over medium-low hear, add the pancetta, and cook for 3 minutes, stirring. Add the dried herbs and cook another minute. |
| 3. Meanwhile, beat the eggs in a mixing bowl with the salt and a pinch of black pepper. In a second bowl, toss the greens with the prepared vinaigrette and set near the skillet. Add the eggs to the skillet and scramble while gradually adding the prepared greens. You will need to lift the skillet off the heat to avoid over-cooking the eggs. Divide onto two serving dishes and scatter the croutons on top. Serve at once. |
| *there's a recipe for this elsewhere in the book |
