Adapted with permission from “The Bride and Groom Cookbook,” by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books, 2003)
4 thick slices nutty whole-grain bread
4 large farm-fresh or organic eggs
2 tablespoons best-quality extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, divided
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh herbs or greens, for garnish
Paprika, for garnish, if desired
Toast the bread lightly in a toaster or toaster oven. Arrange open-face on 2 serving plates or a small platter.
Crack the eggs into a medium-size bowl and whisk together to combine yolks and whites completely.
Heat the olive oil and 1 tablespoon of the butter in a small nonstick frying pan over medium-high heat. Add the beaten eggs all at once, and season with salt and pepper. Immediately lower the heat to medium-low, and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. If the eggs look dry and pull away from the pan, you’ve gone too far.
Quickly whisk in the remaining tablespoon of butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set. Garnish with your favorite herbs or greens. Drizzle with your finest olive oil, and finish with freshly ground black pepper or paprika, if desired.
Scrambled eggs can be as soft or as firm as you like. These eggs are about creaminess; you can add a bit of butter to them after they are cooked for extra flavor and texture.
Makes 2 servings.
- 2 tablespoons unsalted butter
- 3 large Bosc or Anjou pears, peeled, cored, cut into 1-inch dice
- 2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup low-fat ricotta cheese
- 2 tablespoons sugar
- 1 tablespoon finely chopped orange zest
- 1/2 cup all-purpose flour
- Pinch of salt
- 4 tablespoons unsalted butter for cooking
- Melt the butter in a large saute pan over medium-high heat. Add the pears and saute for about 5 minutes or until the pears are softened. Add the sugar and continue cooking until the pears are soft and the sauce is slightly caramelized, about 3 minutes. Add the ginger, cinnamon, orange juice and vanilla, and cook for another minute. Cover and keep warm.
- Combine the egg yolks, ricotta, sugar, orange zest and flour in a medium bowl. Whisk until well-combined.
- In a large bowl of an electric mixer, combine the egg whites and a pinch of salt. Beat on medium speed until the egg whites are stiff but not dry.
- Gently fold a third of the egg whites into the ricotta mixture. Fold in the remaining egg whites, making sure that no white streaks are left in the batter.
- To cook the pancakes, heat a large griddle or nonstick skillet over medium heat. Add 2 tablespoons of the butter. When melted, pour about 1/4 cup batter for each pancake onto griddle. Cook 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.
- Serve the pancakes immediately with a large dollop of pear topping.
Serve with warm maple syrup. To make this pancake breakfast extra-special, add some crisp bacon and fresh fruit juice.
Serves 4 people.