josh’s scrambled eggs on toast

Josh  made dinner tonight because literally that to-do list is not any shorter. We’ve got packing, house cleaning, passports, sunscreen and something to do on a plane ride across the other side of the world, halp! Which is exactly what my husband did — dinner. And boy was it delicious. A few weeks ago we didn’t make it home until 9:30pm and I had exactly zero things in the pantry and next to nothing in the fridge and my poor husband was famished. Requesting something to satisfy the moans and groans coming from his mid-section I told him to forage for himself — yes, good wives say things like “What would you like, honey?” or “Would you like me to run to the supermarket and get ingredients for roasted chicken and green beans?” while tying their apron strings. Obviously I am not a good wife — and promptly forgot about him as I have things to do (see above list).

Half an hour later he comes walking over with not one plate dear readers, but two. You see, he, after being the victim of a selfish wife, made dinner not only for himself but me as well. Forgetting that I too was hungry and should have tied on those apron strings to prevent things like my puppy dog face when he walks over with my dinner, dove my fork into the creamiest scrambled eggs I’ve ever tasted. After having my eyes roll in the back of my head a few times over I finally asked what he did to make such incredible eggs.

My eyes glazed over and I wish I could have stuck my fingers in my ears and said “na-na-na-na” as he mentioned something about pats of butter, glugs of heavy cream and half a wheel of goat cheese. Then the bad, selfish wife got ugly. “These ingredients were reserved for a special dinner, and not something I was planning on putting on my hips before plunging my body into a bikini tee shirt and shorts.” Then I took another bite waiting for his rebuttal.

He didn’t need one as I sheepishly asked “Can you make this again, pretty please?”.

Josh’s Scrambled Eggs on Toast

Serves 2

2 thick slices of sourdough bread
2 tablespoons butter, plus extra for toast
6 eggs
3 tablespoons heavy cream
3 ounces goat cheese, crumbled
Salt and pepper
Chives, chopped

Heat a 12-inch skillet over medium heat. Butter both sides of two thick slices of bread and place in hot skillet. After one side is brown and toasted, about 4 minutes, flip over to toast second side. Once both sides are sufficiently toasted, remove from pan and set aside.

In a small bowl add eggs and beat with a fork until yolks are broken and thoroughly mixed with whites (yes, he gets this specific!). Add cream and continue beating with fork until small bubbles form on top and yolks are thoroughly blended. Set aside.

Place two tablespoons butter into a cold skillet. Heat skillet over medium-low heat. (Josh note: the key to creamy eggs is low heat and patience). When butter has completely melted slowly pour egg mixture into skillet. (Now for the important part, according to Josh –) Using a spatula, test the edges of the eggs for firmness. When the edges begin to firm gently scrape all of the firm egg from the outside going in, piling the firm egg in the middle and allowing the unfirm egg  to fill the empty spots. Continue with this process until the eggs are firm, but not completely cooked. (You can tell they are not cooked because they will look really wet even though they are clotting.) Add the goat cheese crumbles and a 1/4 teaspoon kosher salt. Continue scraping from the outside in moving the eggs around the skillet, and turning the eggs to prevent burning. When the eggs are completely firm and free of any excess liquid (they might have a slight wet sheen, which is perfect) remove from heat.

Divide the eggs onto both pieces of toast, season with salt and pepper to taste and garnish with chives. Serve immediately.