Mother's Day 9AM

Breakfast in Bed, Mary Cassatt.  She looks a bit wary and weary but that’s because she hasn’t had her coffee yet.

What better way to celebrate mom than to give her a luxurious delicious breakfast in bed. These Daniel Boulud eggs are amazing but beware grateful dads and kids, they are labor intensive. On the other hand, so is being a mom 364 mornings a year.

Scrambled Eggs with Black Truffles – Daniel Boulud
Makes 2 servings
Buy truffles online (fresh & preserved): http://www.chefswarehouse.com

1 tablespoon unsalted butter
Fine sea salt to taste
7 eggs
2 ounces black truffles, cleaned of dirt, 1/2 finely chopped and 1/2 thinly sliced
Freshly ground pepper to taste
1 tablespoon crème fraîche
1 tablespoon finely chopped chives
4 slices buttered toast, to garnish

1.  Add water to the bottom of a double boiler and bring to a steady, light simmer. Crack the eggs into a fine sieve set over the top pot of the double boiler, using seive to catch any egg shells or impurities. Using a whisk, work the eggs thoroughly through the sieve. Remove seive. Add the black truffles to the eggs, and season generously with salt and pepper. Place the pot with the eggs over the bottom pot (with about 1 inch of clearance between it and the water). 



2.  Using a wooden spoon, stir the eggs constantly. If the eggs begin to coagulate, lower the heat. It should take about 5 minutes for a light film to form on the bottom and sides. Keep stirring. When small curds appear, whisk the mixture until it is thick like a pudding. Remove the top pot and whisk in the remaining butter; the eggs should smooth out. Whisk in the creme fraiche and the chives, stirring until the texture is like a creamy polenta. If the eggs are runny, place the pot briefly back into the double boiler and stir until the mixture has thickened. Taste and adjust seasoning. Pour the eggs into serving dishes. Garnish with thinly sliced black truffle and warm buttered toast.

Okay, you’ve gotten to the bottom of this elaborate recipe and have said, “Forget it!”  Try the David Netto trick.  1) Lose the truffles – they aren’t even in season. 2) Scramble up some eggs with a dash of milk.  3) Add butter to the pan on medium NOT high heat 4) Add the eggs and a generous spoonful of CREAM CHEESE.  5) Stir until eggs are cooked but still moist.

These are the second best eggs I’ve ever tasted.  Simple and amazing.

HAPPY MOTHERS DAY!

By Liz