Having company for breakfast just makes my heart sing! Since I’m full of vim, vigor and energy first thing in the morning, my kitchen usually rocks. And, having hungry food-seekers to chow down means that all this good stuff gets eaten! This morning we had two couples, great friends, staying with us, and cooking for them, serving it up like a swanky B&B makes me happy~~did I say I think of myself as a ‘happy-maker’? And, having a sous chef, in my good buddy, JB, who knows his way around the kitchen like a pro after decades of running and owning restaurants and working in some of Vail’s finest eateries, was like a living dream. So, together Jer and I whipped up a mighty find breakfast~~this is just one of the features~~also did an ‘Amaretto Fresh Blueberry Sauce’ that was served atop (along with Greek yogurt) grilled Jamaican All-Spice & Cinnamon French toast made from Bon Jour Bakery’s ‘Pasaean Bread’~~there was sweet juicy cantaloupe, a skillet of grilled onions, herbs, and sweet peppers, and plenty of coffee from Dan at Coffee on the Porch~~Camden, Maine! Since I had even more than enough for the six of us, I took a plate to our neighbor, Scott, a special friend who suffers from Parkinsons, who’s always bringing us fresh mountain trout he catches~~gotta love the exchange of good eats!
What you need:
3 tbl butter
¼ cup half and half (or whole milk)
1 tsp sea salt
1 tsp pepper
1 cup grated smoked gouda
4 tbl fresh chopped chives
4 tbl fresh chopped Italian parsley
4 tbl fresh chopped basil
½ cup thinly sliced small peppers
4 tbl chipotle olive oil (Substitution: 4 tbl olive oil + ½ tsp red chili flakes)
What you do:
Beat eggs well and add half and half, salt, pepper and blend. Melt butter in a 10-12” non-stick skillet over medium heat.
Pour in egg mixture. Spread on top the gouda, chives, parsley basil, and peppers. Drizzle with the chipotle olive oil. Cover with a lid and let the eggs steam/cook for about 8-9 minutes. Reduce heat to low, keep covered and let it cook another 3-5 minutes or until the center is jiggly.
Slide on to a parchment-paper covered wooden cutting board. Let rest about 2-3 minutes then slice.
©Alice D’Antoni Phillips Ally’s Kitchen