One morning Sheldon declared that he was going to make a “special breakfast.” And I got unreasonably excited.
I love breakfast. I love to be made breakfast. But to be told that I was going to be made a special breakfast? Something that had never been made in my personal history of being made breakfasts? I immediately hovered creepily close to him and documented each step. I even recorded slow-motion footage of chives being chopped for no apparent reason whatsoever.
This special breakfast was comprised of scrambled eggs and fried tomatoes. It sounds simply in theory, but it was not simple in execution. The method for making the scrambled eggs is a bit unusual, but it resulted in the best scrambled eggs I’ve ever had. Sheldon adapted his recipe from Gordon Ramsay, and here’s how it all went down.
First he chopped the chives finely. Then he heated some olive oil in a pan over medium heat and placed tomatoes still on the vine into the pan.
Next, he cracked 3 eggs into a small pot with a small pad of butter, like so:
Over low heat, he stirred constantly until the butter melted and the eggs just started to solidify. Then he removed the pot from the heat and continued stirring, so as not to overcook the eggs. He once again placed the pot back over the heat, then back off again, stirring as he went along. Towards the end of this on the stove/off the stove process, he threw in the chives. This took longer than cooking scrambled eggs in a pan over medium heat, but it resulted in superb scrambled eggs - fluffy, soft, buttery and just slightly wet.
Once the tomatoes were cooked and starting to brown on the bottoms, he plated the whole lot and served it with small toasts that were drizzled with olive oil and placed in the toaster oven.
Fancy, right? A special breakfast, indeed!