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23.3.12

The Weekender: Scrambled Eggs James Bond Style



My husband was reading 007 in New York, a short story by Ian Fleming, when he came across this recipe. I've yet to try it but on Saturday morning, we're hoping to indulge in this easy and delicious meal, with our family and friends . Bon appetit!

Scrambled Eggs 'James Bond'
For four individuals:

12 fresh eggs
Salt and pepper
5-6 oz of fresh butter



Photo credit Petuna


Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove pan from heat, and rest of butter and continue whisking for half a minute, adding the white finely chopped chives or fine herbs. Serve on blot buttered toast in individual copper dishes (for aesthetic purposes only) with pink champagne (Veuve Cliquot) and low music. Oh! And don't forget the fresh salmon! From time to time, I like to purchase mine from Petrossian because of its unmatched quality.

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