I don’t get to take my time in the kitchen very often, but when I do it’s usually on Sunday morning. We typically don’t have any commitments or schedules and if we do have somewhere to be it’s later in the day.
I had a nice piece of tri-tip left over from last night so I sliced it and placed it on a baking sheet in a 425 degree oven (400 if you’re using convection) for about 10 minutes. The trick, put the meat in the oven when you turn it on. Let it come to temperature then set the timer. It came out nice and crispy, just the way we like it. And it’s less mess than frying.
For the eggs I kept it simple today. I whisked together seven eggs, about a tablespoon of whole milk (I never measure) and about two tablespoons of stone ground Dijon mustard with hot sauce. I also sprinkled salt and pepper to taste. I used a fork and whisked the mixture until it started to fluff.
I’ve finally learned that eggs need patience. I poured the mixture into a preheated pan with a little butter. You have to listen to the pan (this is true for all cooking in my opinion). You can hear when it’s time to start moving the eggs around. Slowly folding them over on occasion to allow for an even cook. Once the eggs started to firm I added a handful of shredded cheese (I used a Mexican blend, but use whatever you like), folding the eggs over to form a pocket. I let it sit for a second or two to allow the cheese to start to warm up and then I fold it over a few more times until the cheese is melted and starting to brown/crisp.
Here is a picture of the finished product. I put this awesome fig mustard on my meat because I love dips, spreads, sauces, etc. Any excuse to eat one is a great excuse to me.
Mornings like these are far and few between, but they are a perfect reminder of how blessed we are.