Often, the last thought I have on a Friday night, after a long week at work, is for the brunch we will be having the next day. Starting the weekend with a breakfast of kings has gone beyond being a tradition to becoming a necessary institution. And as the centerpiece of every perfect morning meal, to my mind, there have to be eggs. Whether, boiled, poached, scrambled, fried – with a myriad of ingredients or just plain – the smells and sounds of making eggs in the morning are all part and parcel of the experience of waking up to the weekend.
One of my favorite recipes has always been scrambled eggs with ham, tomatoes, peppers and a bit of chili, with slight variations and increments depending on what the fridge presents that morning. I’ve always made them the same way too: fry the peppers and tomatoes, add the ham, whisk the eggs, add it all together and stir until you have a great steaming heap of goodness. It may not present very well but, on a piece of toast, it was divine.
Until. Until my better half decided to re-invent my recipe. Suddenly my recipe was relegated to the status of the purely angelic; gently, yet firmly ousted of its godhood by this most incredible version.
Looking forward for the next weekend
A happy man
Chop the ham. Cut the cherry tomatoes in half.
Put a pan on a high heat until medium hot with some olive oil. Then add the cherry tomatoes and the ham, leave them to cook for 3 mn and then add the balsamic vinegar. Leave it for another 5 mn and put it aside.
In a bowl, pour the eggs and add the milk and season with some salt and pepper.
Heat a lightly oiled frying pan over high heat. Pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly
Cook the egg crepe for about 30 seconds, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Once all the crepes are made, slice them in the shape of ‘wide’ pasta.
Serve it with the cherry tomatoes and ham mix.