News flash: It's official, the Man is now my husband! We had a beyond belief magical wedding—one that will likely rival the births of our future children for best memory ever, and a fantastic honeymoon, and now it feels really good to be home. I'm still basking in all the love, and at the same time adoring being "normal" at home, whatever that means.
Yes, I will give you the lowdown on rehearsal dinner and wedding food soon—our fun and talented photographer Dev took photos of everything delectable for me to share with you. (I took the night off from photographing food. I'm not sure what the Man would have done had I pulled out my camera and started composing a shot before digging in.) Everything was even more delicious than we had imagined, and I can't wait to share what our chefs prepared.
In the meantime, here's a little wedding preview...
While Dev is working her photo editing magic, I want to celebrate "normal" married life with a wonderfully easy, deliciously normal, staple, basic, at-home recipe that I missed while we were away. Traveling and eating every meal out while on honeymoon was absolutely luxurious and fun, but by the end of our vacation I was definitely craving a home cooked meal. (And something that wasn't tuna.)
The most "normal" meal I can think of is eggs—and not just for breakfast. Eggs in the morning are fantastic, but eggs for dinner are even better. This recipe is rich and cheesy with some scallion zing, and I love to eat it with a side salad and a bright vinaigrette. These cheesy eggs are also perfect on sourdough toast with hot sauce and a piece of crispy bacon if you're looking a something meatier (as my husband! does).
Everyone argues about the perfect way to make scrambled eggs—add milk, add water, scramble them in the pan, use a whisk, use a fork... But there's something to be said about scrambling them in a bowl, straight up. I use a fork because it's easier to clean, and I'm not a huge fan of the super fluff when it comes to my eggs. I'm always wary of the ultra tall, homogenous omelet that looks like it was puffed with air. The fork is straightforward, I like the texture, and it goes happily into my dishwasher after I get it dirty.
CHEESY SCALLION SCRAMBLED EGGS
- 1/2 bunch scallions - white and green parts, sliced
- 5 eggs
- a mounded 1/4 cup manchego cheese, grated
- sea salt
- freshly ground black pepper
- 1 teaspoon butter
- extra virgin olive oil
Add the butter and a splash of olive oil to a nonstick pan (I use SCANPAN) over low heat. Add the scallions and sauté for about a minute.
Meanwhile, crack the eggs into a bowl, and scramble them with a fork. Add the manchego cheese, a good pinch of sea salt and a few grinds of black pepper. Fork them again.
Pour the eggs on top of the scallions, and let the mixture cook without stirring for about 45 seconds. Then use a spatula and stir, turning the egg mixture over and mixing it around until it is just barely set. Taste and season with additional salt and pepper as needed.