Ahhh, Saturday. Everyone’s favorite day of the week. The wonderful lull of wonderfulness between hectic Friday and sad Sunday. A day made of happiness.
Also, a day where brunch actually makes sense. It’s not that brunch Shrimp French Toast didn’t taste just as amazing at lunchtime, because it so, so did. But there’s something about having brunch food at actual brunch time, with some choice beverages and fresh fruity goodness on the side that makes it all the more special. Fulfilling in a way that brunch almost always is.
Can you tell I love brunch, dear reader? Because I do. So much. It’s my favorite two meal mashup. I could make an entire month worth of brunch recipes and be a happy camper.
(Note to self: definitely make a whole month of brunch food in the future. The fam will thank me. My soul will thank me too.)
On today’s list: Scrambled eggs two ways!
Actual French Brunch in Paris
(At a nightclub that opens for Sunday brunch! I love Paris.)
Now, I know what you’re thinking, dear reader: isn’t that too easy for Ladurée? That’s what I thought! There’s 3 back to back scrambled eggs recipes on the book, and I had to see if Ladurée had the inside scoop on delicious scrambled eggs.
The base of the recipes is the same, the garnishes differ. Since I couldn’t find artichokes (story of my life), I made the first two recipes. If you’re following my experiment at home, today I’m making:
- Œufs biologiques brouillés aux morilles fraîches (Scrambled Organic Eggs with Fresh Morel Mushrooms), page 32;
- Œufs biologiques brouillés aux saumon fume biologique dÉcosse (Scrambled Organic Eggs with Smoked Organic Salmon), page 34.
I don’t know why the English version didn’t mention that the smoked salmon was meant to be Scottish because it’s one of the only times I actually have exactly what they want. Morel mushrooms and fancy Charentes butter? Not so much, I used dried porcini mushrooms and plain organic butter.
The only difference between these recipes is the toppings, so on one side, I cut the smoked salmon into tiny squares, on the other, I cooked the mushrooms in butter (something I’d normally do in olive oil).
Then I just cracked the eggs, added the heavy cream and beat them until they were nice and smooth. Added a little salt, a hint of pepper and to the pot it went!
Normally I make my eggs pretty dry, but Ladurée’s pictures have them a bit undone and runny so I removed them from the stove in just a few minutes.
The whole process from the beginning of prep until plating? Took me maybe 15 minutes. (Mostly because I had to stop and take pictures, otherwise I think I would have been done in less than 10.) The whole thing was as easy as… Well, as making scrambled eggs, really. Ladurée didn’t make them needlessly complicated, and for that I applaud them.
Now for the taste test!
Mushroom Scrambled Eggs vs. Salmon Scrambled Eggs
I’ll be honest, this one was pretty underwhelming. Maybe it’s because I’m missing the Charentes butter or the Morel mushrooms, but I’m just not feeling these two. The consistency is nice, but the flavor pallet is dull. No herbs, no spices, just good old salt and pepper. Even with the smokiness of the salmon and the earthiness of the mushrooms, the final dishes were bland.
To answer my own question, no. Ladurée does not have a magic recipe for scrambled eggs. Sad.
Final Product. At least it looks pretty.
Level of difficulty: 1 out of 10, as decided by me.
Level of yumminess: 4 out of 10, as attributed by the fam.
Tomorrow: something I’ve been wanting to try forever but never got to. Until now! (hint: it starts with a b.)
Do you have any special ingredient you add to scrambled eggs to make them unique?