We never met a recipe by food and travel writer Robyn Eckhardt that we haven’t totally loved, so her new cookbook is a much-anticipated treat. Dive head-first into this in-depth study of Turkish cuisine, and find a new favorite way to prepare all kinds of versatile ingredients. Brush up your brunch game with these extra-savory brown butter scrambled eggs.
When browned in butter, flour takes on a wonderful nuttiness; scramble it with eggs, and you have this staple of the classic Van break-fast. Drizzled with honey, as it is often served in Van, this dish tastes a bit like extra-eggy French toast. If you want to go that route, use a pale flower honey; the bitterness of dark honey will overwhelm the toasty flavor of the flour.
- 4 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons all-purpose flour, preferably unbleached
- 1/4 to 1/2 teaspoon fine sea salt
- 4 large eggs, beaten
- 1 to 2 tablespoons good-quality light honey, for serving (optional)
For the eggs
Melt the butter in an 8-inch heavy skillet over medium-low heat. When it bubbles, add the flour and salt and stir constantly until the flour begins to brown. Be careful not to let it burn — there will be little color change for the first minute or so, and then the flour will go dark rather quickly.
When the flour-butter mixture is the color of medium-dark toast, turn the heat to low and add the eggs. Stir and turn the eggs until cooked to the desired doneness. Serve immediately, drizzled with the honey if desired.