Subject: Greek Scrambled Eggs
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 07 2002 - 02:49:06 EST
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F O O D F U N N Y
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Here's another one from reader Laura S., formerly known only as
"Ethelu":
The Chef and Sandra Bullock went to dinner at a really posh
restaurant. They walked in and were ushered to a table by a formally
dressed maitre d', and sat down at a table on which were displayed the
finest china and crystal. Taking the damask napkin from the solid
silver napkin ring, Chef unfolded it, put it around his neck and
proceeded to tie a knot in the back. Staring at him, the maitre d'
said between gritted teeth, "Sir, will you have a shave or a haircut?"
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T O D A Y ' S R E C I P E
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Remember back in the old days when I published a Breakfast & Brunch
recipe every Saturday? Remember when I said I would continue to
publish them on a semi-once-in-a-while basis? Remember thinking "I
bet the Chef forgot about his promise to publish Breakfast & Brunch
recipes on a semi-once-in-a-while basis"?
Breakfast habits and customs vary from country to country, but I don't
think there's a place on Earth that doesn't have its own version of
scrambled eggs. Here's how they do them in Greece:
Greek Scrambled Eggs
2 tsp (10 ml) butter or olive oil
8 eggs, beaten
2 tomatoes, seeded and chopped
4 oz (100 g) feta cheese, crumbled
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the butter in a skillet over moderate heat. Pour in the eggs and
cook until partially set, stirring constantly. Add the remaining
ingredients and stir gently until cooked to the degree you prefer.
Serves 4 to 6.
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