This is a crazy simple and quick recipe that I wanted to bring to your attention since we all know your time is valuable, and there's nothing better than starting your day with a fresh cup of coffee and a tasty breakfast. For me, the food of choice is always eggs. In my mind, there is no other food more perfect or versatile. I love them cooked all ways: poached, scrambled, fried, boiled. I've become so comfortable with cooking eggs based on my mood, and have enjoyed cooking them on the stove or the microwave. Either method has its advantages and disadvantages, so take your pick. Someone once told me a story about how they blew up their microwave when they tried to cook eggs. Maybe it was a nuclear powered microwave or something. But have no fear - I will give you the guidance you need to not blow up your eggs and/or microwave! And don't forget to season those eggs once they're cooked (unless you just prefer them plain - I do too). But my romesco sauce really adds a little zing and magical wake-me-up happiness that I have started to crave (every day). And the fresh dill I've grown in my garden? Wowza, this breakfast is unbeatable. Try it and let me know what you think!
- 2 large eggs
- 2 tbsp milk (I use almond milk)
- small handful fresh grated Parmesan cheese
- fresh dill
- romesco sauce for drizzling
Scrambled Eggs - Stove: Beat together eggs and milk. Heat lightly oiled (or sprayed) pan to medium. Pour eggs and with a spatula, move eggs around until most of the liquid is gone, but making sure not to let them dry out, about 3-5 minutes. Toss with cheese, a pinch of salt and dill. Drizzle with romesco sauce and enjoy!
Scrambled Eggs - Microwave: Using spray oil, lightly grease a medium sized bowl. Beat together eggs and milk. Microwave on high for 45 seconds. Using a fork, fluff and stir egg. Microwave again for 30 seconds. Toss with cheese, a pinch of salt and dill. Drizzle with romesco sauce and enjoy! Microwave are all different, so times may vary a bit. Please adjust where necessary.
This is a shortcut version of the classic Spanish romesco sauce. We use store bought roasted red peppers instead of roasting them ourselves, which you are welcome to do! If you are short on time for breakfast, you can make a nice jar/bottle of this ahead of time and use it to garnish on everything. It's great on fish, shrimp and pasta, too.
- 1/2 medium tomato
- 2 medium garlic cloves, peeled
- 1/4 cup whole raw almonds
- 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Romesco Directions: Add all ingredients to a food processor or blender and pulse to coarsely chop. Add roasted peppers, vinegar, olive oil and salt and pulse again until smooth.