This makes Scrambled Eggs for two. This tastes very good, and makes a lovely Sunday morning, post coitus, breakfast. Believe me not? Try it yourself.
6 eggs (brown preferred)
salt/pepper (to taste)
2-3 oz Ghee (or failing that fresh butter)
1 tablespoon olive oil
1 tablespoon flax seed oil
1/4 teaspoon curry powder
1/4 teaspoon chopped chives
1 tablespoon finely diced celery.
1 tablespoon half/half or cream
OPTIONAL: 2 tablespoons of cream cheese.
Melt 1 oz Ghee in a saucepan or small cast iron skillet on low heat, slowly add the olive oil. Hold the pan’s handle and swirl the mixture around until it’s fully covered the saucepan. Turn heat off. Pour the melted ghee(or butter) and oil into a small bowl or cup.
Break eggs into another bowl, add the curry powder, and vigorously whisk with a small metal whisk. Add the salt/pepper. Let it sit for a moment.
Heat saucepan again on low heat, melt another oz of ghee (or butter) in the pan. Cast the diced celery and chives into the pan, let them fry for half a minute, swirl them around. This releases their flavor into the melted grease. If you like, add the cream cheese right now. It will quickly start to melt
Quickly Pour the egg mixture in, and whisk constantly, raise the heat a bit, pour the cream or half/half in, and whisk it constantly. Soon it will be almost done but still at the slightly more moist stage. Pour in the earlier melted ghee + olive oil. Replace the whisk with a fork, and stir it, working it in more. After a few moments it should look done. Turn the heat off and continue to stir it in the pan or skillet until it gets dryer.
It should slide right off a properly seasoned cast iron pan. With a copper sauce pan you may have to scrape the edges a bit.
Garnish with cut parsley, or small bits of lettuce. Use the flax seed oil as a dressing, you may also add apple cider vinegar.
And that’s how I roll.
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