I always wonder why, during that sacred time of the weekend known as brunch, people order things they could easily make at home. I scan the menu for something I could never pull off in my kitchen, which is also my living room and bedroom “hallway,” and savor the inaccessibility of it all.
Master the simple broccoli-cheddar scramble, eggs’ preferred veggie and cheese pairing. This recipe uses thawed and thoroughly drained frozen broccoli to save you some time, and enjoy the poached eggs over lamb, potato and beet hash for which someone else stained their hands purple…although you really should be able to poach an egg by now.
- 1 cup frozen broccoli, thawed and drained
- 2 tablespoons butter
- 4 large eggs, beaten with 2 tablespoons of whole milk
- 1/2 cup sharp cheddar cheese, shredded
- Using a clean dishtowel or a few layers of paper towels, wring any remaining water out of the drained broccoli. It should be as dry as you can get it.
- Melt the butter in a large non-stick pan over medium low heat.
- Saute broccoli for 2-3 minutes or until just heated through, then pour eggs into pan and scramble according to our handy, foolproof method.
- When eggs have about a minute to go, stir in cheddar cheese and allow to melt.
- Serve right out of the pan with toast. The eggs should be ready by the time they get to the table.