Five Minute Photo Shoot: Scrambled Eggs

Turns out these are really fun!  It takes the pressure off having to write a recipe down, or come up with flowery prose.  It’s just a photo.  Full stop.  I love it.

This is what I had for breakfast today, with the added surprise bonus of a boyfriend working from home: eggs, softly scrambled in bacon fat, with thyme leaves and radish pesto.  Chocolate croissants with French press coffee rounded out this very French petit déjeuner.

I know, eggs and chocolate don’t really go together; but I ran out of all other types of bread.  It was fine eaten in stages: first the eggs, then the croissant.  Both were delightful with the coffee.

3 Comments

  1. Mimi
    February 25, 2010 at 9:25 PM

    Curious minds need to know what Radish pesto is. Is it the leaves or the root? It looks like leaves to me…

  2. Beth
    February 27, 2010 at 2:25 AM

    Mimi: Good eye! I was on a radish kick for a bit, and used the leaves to make this radish leaf pesto. It’s a peppery take on the traditional basil mixture, and really quite good. Just take care to wash the leaves thoroughly before using; I always seem to get a little grit in there no matter what. Mmm, radishes…

  3. Mimi
    February 27, 2010 at 1:23 PM

    Thanks Beth! I’ll have to try it. I sautee’d the greens for the first time awhile back and found them surprisingly mild. I’m not sure they wowed me as a cooked veggie, but I’m willing to give them another chance. 😀

Post a Comment

Your email is never shared. Required fields are marked *

*
*