We go together like. . .

Tried and true flavor combinations:

  • Lime, cumin, garlic, hot sauce
  • Rosemary, garlic, balsamic vinegar
  • Cinnamon, dark brown sugar, cardamom, vanilla bean
  • Oregano, garlic, feta cheese
  • Bacon, blue cheese, fig
  • Apple, ham, cheddar
  • Avocado, smoked turkey, hot sauce
  • Coffee, chocolate, vanilla, salt
  • Thyme, lemon, garlic, Dijon mustard
  • Sweet red pepper, bourbon molasses mustard, cider vinegar, shallot
  • Lemon, shallot, butter, salt

Breakfast: Scrambled Eggs with Leeks and Parmesan, English Muffins with Cream Cheese and Smoked Salmon

4 large eggs

1/4 c. light cream

1/4 c. coarse grated Parmesan cheese

1 medium leek, white and light green end only, rinsed and sliced thin

1 tsp. butter

2 English muffins

2-4 oz. Scottish smoked salmon

Cream cheese (not whipped)

Preheat a  medium/large skillet, preferably enamel coated cast iron, like Le Cruset, at medium heat.  In a bowl, break the eggs and add the cream and cheese.  Stir just enough to break up the yolks, but do not beat it – you should still be able to see chucks of pure yolk and white.  Add kosher salt and coarse black pepper to taste.  In the skillet, melt the butter.  Add the leeks and saute until soft, but not brown.  With heat on medium/high (medium for gas stoves) add the eggs and wait for at least 30 seconds (put the muffins in the toaster now) before stirring – use a spatula and be gentle so that the eggs do not get tough.  Continue to pause and turn until the eggs are cooked to your liking.

Plate the eggs and spread cream cheese on muffins; top with smoked salmon and serve with coffee, grapefruit juice and the morning paper.